Best buttermilk pancakes
( SERVES 6 )
This recipe comes from Annabelle White and she says "these are so good they should be banned!" Adding the lemon zest gives them real personality and the sour cream makes them extra good - if you have the time and inclination you can always separate the eggs, add the yolks to the sour cream and then whip whites and fold them through the final batter for extra lightness - but for speed and ease this recipe is terrific. Serve with bananas, grilled bacon and maple syrup.
- Adjust oven rack to middle position and heat oven to 100C. Spray wire rack set inside baking sheet with nonstick cooking spray, place in oven.
- Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In a second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make a well in centre of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not over-mix. Allow batter to sit for 10 minutes before cooking.
- Heat 1 tsp oil in a 30cm nonstick pan over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on the bottom and sides of pan. Using ¼ cup measure, portion batter into pan in 4 places. Add a few blueberries to the top of each. Cook 2 to 3 minutes until edges are set, first side is golden brown, and bubbles on surface are just beginning to break. Using thin, wide spatula, flip pancake and continue to cook until second side is golden brown, 1 to 2 minutes longer.
- Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.
Left-over buttermilk - say ½ cup - is terrific combined with a dollop of sweet chilli sauce, a few tablespoons of mayonnaise, chopped chives and salt and pepper. You have homemade Ranch dressing, another American favourite.