The Best Pancakes
To accompany the Marzipan Ice Cream, I thought we should publish the best pancake recipe ever! I’m not talking crêpes. These are big, fluffy American-style pancakes. My mom gave me this recipe in her wonderful little book titled “Mother’s Recipes for Peter”. I’m not sure where she got it, but it is worth repeating here. It works best with good quality buttermilk.
- 1 egg, beaten
- 1 US cup (236 ml) of buttermilk (or live natural yogurt thinned with a little milk)
- 2 tablespoons of melted butter or vegetable oil
- 1 US cup (236 ml) of flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- For toppings: butter, maple syrup and ice cream!
Put the oven on very low heat and put your serving plates in to keep them warm. Put a pan with a little water on a back-burner and put your jar of maple syrup in to heat it up. Maple syrup is always best served hot!
Combine all the ingredients in the order listed and mix until smooth. Get a non-stick pan very hot on the stove. It’s hot enough when a drop of water fizzes and dances all over the surface. Now dollop big spoonfuls of batter into the pan. Cook until just before the bubbles start to break on the surface and then flip and cook the other side. Cook each pancake until it is golden and cooked all the way through. They should fluff up nicely.
You can put the pancakes in the oven to keep them warm or just eat them straight away. The fresher the better. Serve on hot plates with plenty of butter, maple syrup and your favourite ice cream!