Who can resist a stack of light and fluffy pancakes? Piled high and drenched with maple syrup, they’re very hard to say no to.
- 2 ¼ cups self-raising flour
- 3 tablespoons fine sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon butter, plus extra to serve
- ½ cup milk
- 1 ¼ cups buttermilk*
- 1 teaspoon vanilla extract
- 2 eggs
- 1 lemon
- 2 tablespoons vegetable or sunflower oil, for frying
- 1 ¼ cups blueberries
- Maple syrup, to serve
Stir together the flour, sugar, baking powder and salt in a large bowl. Make a dip in the middle of the mix using a whisk.
Melt the butter in a small frying pan, then take off the heat. Whisk in the milk, buttermilk, vanilla and finally the eggs. Finely grate the lemon zest and stir it in.
Pour the wet ingredients into the dip of the dry ones.
Whisk to make a thick, smooth batter using a balloon whisk. If you want to cook all the pancakes before eating them, preheat the oven to 275 degrees/gas mark 1.
Heat a large, non-stick frying pan over a medium heat. Add 1 teaspoon of the oil, let it heat for a few seconds, and then add 3 large spoonfuls of batter, helping each spoonful to spread out to a round with the tip of the spoon. The mix should sizzle gently as the first spoonful hits the oil. Cook the pancakes for 1 minute or until small holes start to pop on the surface, and there’s a tinge of gold around the edges.
Insert a fish spatula under one pancake and flip it over. Repeat with the remaining pancakes and cook for the 1 minute on the second side, until the pancakes are puffy and feel springy in the middle. Lift onto a place. Eat straight away or keep warm in the preheated oven while you cook the rest of the pancakes. Add 1 teaspoon of oil to the pan for each batch.
Serve the pancakes hot, with a knob of butter, a drizzle of maple syrup and a handful of blueberries.