Fluffy, American-style pancakes and Spring-is-nearly-here Hyacinths
Nothing says ‘welcome home’ more than the sublimely scented blend of fresh flowers and a still warm from the oven cake. In this monthly feature, I will be recommending perfect partners in fragrance to make your guests feel warm and fuzzy inside.
I am somewhat of a pancake devotee and a faithful observer of Pancake Day – which is tomorrow! Nevertheless, before now my pancake repertoire has been somewhat basic. This year, I decided to take my hand to American-style, buttermilk pancakes and, truth be told, there’s no looking back for me.
Nipping into the garden to collect some wood for our burner earlier in the week, my heart surged to see the hyacinths poke their sleepy, somewhat cautious heads out of their flower beds. Spring is certainly thinking about sprunging, and I for one am giddy with anticipation. Inspired by my garden’s seasonal promise, this month I’ve partnered heady hyacinths with thick, eat me quick, buttermilk pancakes.
I based my recipe on Baking Mad’s buttermilk pancakes, but halved the ingredients because I was only preparing breakfast for me and my husband, Joey. This recipe made 8 pancakes.
- 65g plain white flour
- 1/2 tsp baking powder
- Tiny pinch salt
- 18g golden caster sugar
- 175ml buttermilk
- 25g butter (unsalted), melted
- 1/2 tsp vanilla extract
- 1 small egg, beaten
- Vegetable oil for frying
- Maple syrup for drizzling
- Sieve the flour, baking powder and salt into a large mixing bowl. Gently stir in the sugar and then make a well in the centre.
- In a jug, whisk together the melted butter, buttermilk, egg and vanilla extract.
- Slowly whisk the wet ingredients into the dry bit by bit to form a thick, smooth batter.
- Leave the batter to rest for 10-15 minutes. Take this opportunity to arrange your hyacinths and plunge the press on your cafetiere.
- Lightly grease a frying pan (or skillet if you’re one of those pancake professionals), and leave for a minute or two on a medium heat to warm through.
- Spoon 1-2 tablespoons of batter into the centre of your frying pan and cook for 1-2 minutes. Once the bubbles have just stopped forming and the edges look set, flip your pancake and cook for another 1-2 minutes.
- Transfer cooked pancakes to a plate and keep warm until you serve. I tried to do this, but mostly failed and ate my pancakes smothered in maple syrup by the hob.