Wednesday, 22 January 2014
I saw some Irish Pancakes (of the Paul Rankin variety) in the shops the other day and I found myself wondering what was the difference between them and Scotch Pancakes or even the buttermilk pancakes from back home.
I decided to find out myself what it was, if any, and so I set out to do some research. What I discovered was quite, quite delicious!
These tasty buttermilk pancakes are a lot fluffier than the American version, but very similar to the Scotch. I don't know why, or how it works, but only that it works. Perhaps it could be that our buttermilk over here is a bit different than the buttermilk from back home. Ours is a lot thicker.
The idea of eating pancakes merely with some butter and jam was never something that I ever considered before moving over here. It seemed that they always tasted fab with butter and Maple Syrup, and I was never tempted to have them any other way, and in truth that is probably the best way of eating American style pancakes.
These however just beg to be spread with softened butter and dolloped with preserves a-la-scone like! Golden, light and fluffy they have a beautiful texture and flavour.
Do be sure to cook as soon as possible after mixing them together. The Soda reacts immediately to the buttermilk and if you delay you won't get the right lift!
Enjoy! (A hot cuppa is a must!)
Amount is variable on how large you make them,
but generally speaking makes 4 to 6 servings
Better than the American kind I think. Golden, light and fluffy. Serve hot with some softened butter, preserves (or syrup) and a nice hot mug of whatever floats your boat.
8 ounces plain flour (2 cups)
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 tsp sugar
1 large free range egg
1/2 pint (1 cup) buttermilk
Sift the dry ingredients into a bowl. Whisk well together and then make a well in the middle with a wooden spoon and add the egg. Break the yolk and pour in the buttermilk, mixing quickly to a thick batter. Do not beat, as this would develop the gluten in the flour and prevent the pancakes from rising. Fry in large dollops on a lightly-greased, hot griddle or heavy frying-pan. These delights are best served hot for tea, thickly spread with softened butter and preserves or golden syrup.
This is a repost from an earlier time. Some things just beg to be redone. These are one of them. I had made some Cheese and Spinach Souffle's today and the recipe was wonky, so I can't show you them! I am e-mailing the company and having a word!