Emily Cuddeford, co-founder of the Twelve Triangles bakeries, shares her ‘Puffy Pancakes’ recipe with us…
“I first started making this recipe when I was reading my son The Moomins series. Moomin Mamma makes everybody pancakes and jam when they wake up from hibernation in spring.
“These are now known as ‘puffy pancakes’ in our house and are great with bacon and maple syrup or as mini pancakes with butter and jam for snack boxes. This is the slightly more grown-up version served with sweet dukkah and Yorkshire roasted rhubarb, which is beautiful and just starting to appear at this time of year.”
Makes 9 large pancakes or 14 smaller pancakes
Ingredients
- 220g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 40g caster sugar
- A pinch of salt
- 3 eggs
- 150g buttermilk
- 30g butter (melted)
Method
- Weigh the dry ingredients into a bowl.
- Melt some butter in the frying pan you will use to cook the pancakes, and then wipe it out with some kitchen roll.
- Whisk the eggs and buttermilk together with the melted butter.
- Add the wet mixture into the dry ingredients and whisk to mix together, it will be quite thick and start to bubble as the bicarbonate of soda starts to react with the acid from the buttermilk.
- On a medium heat, drop spoonfuls of the batter into the frying pan and cook for a few minutes on each side. You will see bubbles start to form through the batter and you are looking for the pancakes to be a nice deep golden colour on each side.
- Serve with yoghurt, roasted rhubarb and sweet dukkah for some crunch. Leftover pancakes are also great with just butter and jam.
Visit twelvetriangles.co.uk.
What's Your Reaction?
Excited
0
Happy
0
In Love
0
Not Sure
0
Silly
0
