Erin Fox
Pancake Tuesday is next week and it’s time to start practicing your best flipping methods. While thin, crepe-like pancakes seem to be the most popular type to make on the occasion, a thicker batter can make a nice change. This thick pancake batter recipe is similar to that of a drop scone. Because it holds well when dropped into the pan, it can be made into other shapes too. With Valentine’s Day falling on the same week, this is just the recipe for cooking heart-shaped pancakes for breakfast.
Ingredients:
- 250g / 9oz self-raising flour
- 1 tsp baking powder
- 1 egg
- 50g / 2oz caster sugar
- 200ml buttermilk
- pinch of salt
Mix the baking powder with the self-raising flour before sifting both into a large mixing bowl. Add the sugar and salt and make a well in the dry ingredients. Crack in the egg, add a little of the milk and whisk until a thick batter forms. Gradually pour in the rest of the buttermilk until the batter is smooth and creamy.
Turn the griddle onto a medium high heat and lightly brush with oil or oil a frying pan over a medium high heat. Add a little bit of the batter to the pan and cook until bubbles form in the batter. Use a spatula to flip the pancakes over and dry for 30 seconds to a minute longer.
Repeat with the remaining batter until it’s all used up. Add more oil to the pan if needed during cooking but not too much as the batter cooks on the heat rather than in the oil.
Pastry cutter
If making heart-shaped pancakes, place a pastry cutter into the pan and add a little batter. Add too much and the batter will leak out the sides. When the bubbles start to form, gently remove the pastry cutter and quickly flip the drop scone.
Ideally the pastry cutter should have a handle so you don’t burn yourself when lifting it out of the pan. If you don’t have one with a handle, simply cut out the shapes when the pancakes are ready. Make lots of mini pancakes using a smaller pastry cutter if you prefer.
Serve the drop scones with raspberries, finely sliced strawberries, a dusting of icing sugar and a good dollop of maple syrup or honey if you like. For fruitier pancakes, stir a handful of raspberries and a pinch of cinnamon into the batter before frying.