I’ve been making this recipe for years, so am really just putting it here on the blog so I can easily refer to it. Currently it is sketched down the margin as a modification to the buttermilk pancakes recipe in a Donna Hay cookbook. Hopefully, after this I can just look it up online!
- 90g unsalted butter
- 2 cups plain flour
- 1/2 cup caster sugar
- 3 teaspoons baking powder
- 1 egg
- 1 3/4 cup whole milk
- Melt the butter (e.g. 30s in the microwave) and set aside.
- Sift the flour, sugar and baking powder into a large mixing bowl.
- Make a well in the middle and crack the egg into it.
- Gradually stir in half of the milk to make a thick paste.
- Stir in the melted butter, the gradually stir in the remainder of the milk until the batter is smooth.
- Place a flat frying pan over medium heat to get warm, e.g. when butter sizzles.
- Use a 1/4 cup measure to pour batter onto frying pan. When bubbles appear, gently flip each pancake and continue cooking until browned on both sides.
- Serve with maple syrup (or whatever your favourite topping is).
Makes about a dozen pancakes.