“Sexy breakie” was a phrase coined by a friend in Galway, one of my favourite places, and it refers to a special type of weekend brunch. It always brings back great memories, even though sometimes it could also be linked to a sore head and a weakened disposition! However, bestowing a “sexy breakie” upon anyone is certainly a big treat and symbol of true friendship. These pancakes are a definite representation of this very kind of breakfast! I hope you enjoy them as much as I do.
The recipe is adapted from a recipe from www.marthastewart.com for “Best Buttermilk Pancakes” and so, in-keeping with the all American theme, I will also include the ingredients in American cup values. In fact, if you do have a set of these measuring cups – I have two cute and colourful sets, which I love – they may prove very handy indeed. This recipe makes 6 – 7 pancakes, about 10 centimetres in diameter and a centimetre or two in thickness.
- 1 cup/150g plain flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- Small pinch of salt
- 1 and a half tbsp. caster sugar
- 1 large egg, lightly beaten
- 1 and a half cups/360ml buttermilk
- 2 tbsp. butter, melted. Plus a little extra for the pan
- Toppings of choice – I used freshly chopped apricots and strawberries, with coconut Greek yogurt and some maple syrup. You can get creative with this, and don't be afraid of the crispy bacon and maple syrup combo - it's to die for!
- Preheat oven to approx. 150 degrees C, in order to keep your pancakes warm throughout cooking.
- Place all dry ingredients into a deep bowl or large measuring jug and mix well.
- Add in the egg, buttermilk and melted butter.
- Whisk briefly to combine. It is important not to overdo this; the mixture should still appear to have some smallish lumps throughout.
- Heat a wide based pan on the hob, and add a little butter. Any excess can be removed carefully by wiping it up with a piece of kitchen towel.
- Using one of your measuring cups, a ladle or the measuring jug (if you’ve made your batter in this) pour some batter onto the hot pan, until your pancake is about 10 cm in diameter. There is no need to spread out the mixture. It should be quite a thick consistency, compared to traditional French crepes. Depending on the size of your pan, you should fit about three pancakes each time and make sure you leave a good 2 – 3 cm space between each one.
- You will know the pancakes are done when little bubbles form on the top, turn them and cook on the other side, which should only take half the time.
- Place these pancakes into the oven until serving time.
- Add some extra butter to the pan if necessary and repeat the process until you have all your pancakes cooked and ready to go.
- Add your favourite toppings, make a nice hot cup of tea or coffee, and tuck into “sexy breakie”!
|Watch out for these teeny bubbles forming!|