Mix it up this Shrove Tuesday with an alternative to our traditional pancakes by making them the American way. Thicker, smaller and with the option of using buttermilk and topping with maple syrup and fresh fruit, check out our easy-to-follow recipe.
Soft and tasty recipe traditionally served for breakfast in North America, these Pancakes are excellent accompanied by maple syrup, jams and jams, fresh fruit or peanut butter.
- 150 gm flour 00
- 10 gm sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- A pinch of salt
- 220 gm. buttermilk (or see note below)
- 1 egg (room temperature)
40 gm melted butter + butter for cooking
Maple syrup and fresh fruit
Sift the flour and pour it into a bowl with the sugar, salt, baking powder and baking soda.
In another bowl mix the buttermilk, egg and melted butter (but cold).
Combine the two mixtures quickly without working them too much.
Heat a pan and add a small knob of butter on the bottom.
Usingf a ladle, pour a small amount of batter into the pan and cook for about 2-3 minutes.
Turn over and cook for two minutes on the other side. The pancakes should be golden on both sides.
Serve hot with maple syrup and fresh fruit to taste.
Alternative to buttermilk
You can replace buttermilk with 110 g of milk and 110 g of yogurt mixed with a few drops of lemon or a tablespoon of apple cider vinegar. Let the mixture rest for 15 minutes before using it.