I’ve tried lots of different recipes for these pancakes and have finally settled on one I like. I have Nigella to thank for the idea of making up pancake mix in advance but the recipe itself is from an American cookbook, with some adjustment.
The great thing about this is that you make a large batch of the dry mix in advance, then just scoop out some mix when you feel like pancakes, mix with the wet ingredients and hey presto!
You can make the pancakes up with milk but using buttermilk creates the most sublime fluffy pancakes imaginable.
You can use fresh or frozen blueberries but only add them to the pancakes once you've put them into the frying pan or they'll turn the mix blue!
Bear in mind that the cups mentioned here are measuring cups, available from any good cookshop or supermarket, not teacups.
- 4 Cups Plain Flour
- 1/2 Cup Sugar
- 8 Teaspoons Baking Powder
- 1 Teaspoon Bicarbonate of Soda
- 1/2 Teaspoon Salt
Put all of the ingredients into a large jar – I use a large kilner jar. Put on the lid and shake really well to ensure all the ingredients are well mixed. Repeat this when you come to use the mix.
When you’re ready to make the pancakes. Mix the wet ingredients together.
- 1 pot of buttermilk ( just over 1 Cup ) or 1 Cup of milk
- 1 tablespoon of melted butter
- 1 egg
Put a large frying pan over a medium high heat. Brush with melted butter or oil then drop the pancake mix in large spoonfuls ( I use an ice cream scoop to measure them out – thank you Ina Garten for that suggestion ).
Sprinkle 5 or 6 blueberries on each pancake.
Cook on first side until small bubbles start to appear on the upper surface and the edges are set, about 2 minutes. Then flip over and cook for 2-3 minutes until you have a nice golden brown colour.
Serve with crispy bacon and maple syrup – some English folks need persuading about this combination but you really need the bacon, pancakes & syrup to get the perfect taste.