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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This pancake is slightly thicker than most but they are delicious. Ingredients:
2 oz. / 55g butter |
15 fl. oz. / 450 ml warm buttermilk |
10 oz. / 275g all purpose flour |
3 oz. / 75g sugar |
1 tsp. baking soda |
1/2 tsp. salt |
1 tbsp. vinegar |
2 eggs, well beaten |
Directions:
1. Stir the butter into the warmed buttermilk until melted. Gradually pour the milk and butter into the the flour and beat well. Allow the mixture to stand (for a few hours if possible) or at least 30 minutes.
2. Stir the sugar, bicarbonate of soda, salt and vinegar into the beaten eggs. Pour this mixture into the flour and milk mixture and beat well to form a smooth batter.
3. Heavily grease a hot griddle or hot stone and heat. Drop the batter, a tablespoon at a time onto the heated griddle and bake over a moderate heat until golden brown on both sides, then keep warm.
4. Continue until all the batter is used up.
5. Spread butter on each pancake and serve with preserves.
6. From a recipe by Gilli Davies in her book Celtic Cuisine.
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