A restaurant-quality pancake is really not difficult to replicate at home — for a fraction of the price, too. In fact, we bet whipping some up yourself with this neat recipe is less likely to leave you feeling disappointed. Because we’re going to tell you two secrets to making a perfect pancake: One: use buttermilk, traditionally the slightly sour, yoghurt-like liquid left over after butter is churned. It’s a wonderful rising agent and lends the batter a luscious, fluffy, squishy quality. Two: Stir the batter with your hand and not a spatula. Really. So you don’t overwork it and know exactly when the wet ingredients have melded with the dry.
1 cup plain flour
2 tbsp sugar
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 cup + 2 tbsp buttermilk
2 large eggs
2 tbsp butter, melted and cooled (plus extra for frying)
berries and maple syrup (pure maple syrup, not artificially flavoured) to serve
1. Whisk together flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
2. In a separate bowl, blend the buttermilk, eggs, and melted butter.
3. Make a well in the centre of the flour mixture and pour the buttermilk mixture into it.
4. Stir by hand, just until the batter is evenly moistened. Don't fret if your batter is a little lumpy — it'll all work out when it cooks up. The batter is now ready to use or can be stored covered and refrigerated for up to 12 hrs.
5. Brush some melted butter onto a large skillet over medium-high heat.
6. Drop the pancake batter into the hot pan using large spoonfuls (about ¼ cup).
7. Cook until small bubbles appear on the upper surface of the pancake and the edges are set, about 1 min.
8. Using a spatula, turn the pancake over and finish cooking on the other side, for about another min. Lower the heat beneath the skillet in necessary, to produce a golden-brown colour. Repeat till batter is gone, and serve immediately with berries and good maple syrup.