My favourite breakfast as a child was ‘fat pancakes’. I am pretty sure we called them that to differentiate them from crepes (‘flat pancakes’), not anything to do with our waistlines after scoffing too many of them drenched in maple syrup. I have carried on the tradition and will often make fat pancakes for my kids.
Nowadays though, Sprog No.2 – my Budding Baking Bohemian – is just as likely to be the one to make the pancakes. She is only 7, and already she is passionate about cooking, and is surprisingly adept. It is so cool to be able to share the kitchen with her.
- 2 eggs
- 2 1/2 c buttermilk
- 2 1/2 c plain flour
- 1 t vanilla essence
- 4 t baking powder
- 4 T butter
- 1 t sugar
- 1 t soda
- 1/2 t salt
Preheat griddle slowly while making the batter. (It will be hot enough when drops of water sprinkled onto it bounce around on the surface.)
Melt butter and set aside to cool. Lightly beat egg. Place dry ingredients in bowl and make a well. Add egg, milk, butter and vanilla. Mix until all ingredients well combined.
Very lightly butter the griddle. Using a large spoon, or a jug, pour batter onto the griddle leaving space between the pancakes. Cook until pancakes have puffed and filled with air bubbles. Flip them over and cook until nicely browned. Keep pancakes warm by placing in the oven, using kitchen towels between layers.
Serve hot with butter and maple syrup.