AMERICAN PANCAKES
300g plain flour
1 tsp baking powder
3 eggs
400ml buttermilk
Knob butter
Pinch Salt
1 tsp sunflower oil for frying
Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the eggs with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter.
Heat the oil in a large non-stick frying pan. Drop a tablespoon of the batter per pancake into the pan to make pancakes approx 7.5 cm across. Make 3 – 4 pancakes at a time and cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another 2 -3 minutes. Cover with kitchen paper to keep warm while you use the rest of the batter.
Serve with some Berry Compote and some freshly whipped cream.
Berry Compote
200 g mixed berries, such as blueberries, raspberries, hulled and halved strawberries (frozen
50 g sugar
2 tbsp Grand Marnier or Cointreau
Place the berries in a heavy-based pan with the sugar and Grand Marnier, then bring to the boil, stirring so that the sugar dissolves. Continue to boil fast for about 5 minutes until the berries are tender but still holding their shape.
Remove the compote from the heat and transfer to a bowl. Leave to cool completely, then cover with cling film and chill and use as required. This will last for up to three days in the fridge.