Pancake Tuesday

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Happy Pancake Tuesday! Here is my recipe for thick, spongy pancakes to celebrate a tradition that dates back centuries.
A stack of golden-brown pancakes is placed on a white plate. In the background, there is a blurred image of a person standing and a small bowl containing a red condiment, likely jam or syrup, with a spoon sticking out.
Cuisine
French
Prep time
20 min
Total time
30 min
Serves
12 pancakes

Ingredients

  • eggs separated 3
  • buttermilk 2 cups
  • butter melted 60 g
  • plain flour 300 g
  • salt 1 tsp
  • bicarbonate of soda 1 tsp
  • extra butter

Directions

  1. Beat egg yolks, then whisk in the buttermilk and melted butter.
  2. Sift the dry ingredients over the mixture and fold in.
  3. When you are ready to cook the pancakes, whisk the egg whites to soft peaks and fold into the batter.
  4. Lightly grease a heavy base frying pan and spoon/ladle in ¼ cup of batter.
  5. Cook until bubbles start appearing on the uncooked side facing you. Flip into air and catch with precision and cook other side.
  6. Recipe makes about 12 pancakes. Top with maple syrup, Nutella, lemon & sugar or whatever takes your fancy.

TIP: For chocolate pancakes, replace 50g of the flour with Dutch cocoa.