Buttermilk Pancakes

Standard

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.

Recipe

  • 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.

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

2 responses »

  1. Yum. We love pancakes. Yesterday there were 12 of us at breakfast and I whipped up some “fat” pancakes in the Thermomix (cheating, I know). I like to serve them with whipped cream and a berry mixture I make (basically frozen mixed berries warmed up slowly with a little sugar and some vanilla paste in the microwave until they soften a little and make their own syrup). Really good and the kids love it.

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