Crepes and pancakes are my speciality. Maybe because I make them every week not because I have a particular gifting. I have gone through so many recipes. I thought I had a favourite and then Julie Goodwin launched a cookbook with the best pancake recipe. It trumped all the other pancake recipes in my repertoire.
Now this is the base pancake recipe I make whenever we want a fluffy, thick pancake. I use a different recipe for the thin French crepe. I still can’t decide which I like better – crepe or pancake. Either way I use a proper crepe pan which I bought a few years back from here. It really makes a huge difference especially when I am churning out enough pancakes to feed six or sometimes more. I also use the crepe pan to make tortillas or any sort of flat bread.
Just a side note – I don’t always have buttermilk on hand so I just squeeze some lemon into the milk.
1 cup (150 g) self-raising flour
1/4 tsp bicarbonate of soda
1/4 cup (55 g) caster sugar
1 1/4 cups (310 ml) buttermilk
Olive oil cooking spray
Sift the flour and bicarbonate of soda into a bowl and stir in the sugar. Make a well in the centre. Whisk the buttermilk and egg together, and stir gently into the flour mixture.
Heat a frying pan over medium-low heat and spray with oil. Pour 1/4 cup of batter into the pan and swirl. Cook for 2 minutes or until bubbles form on the surface. Turn and cook a further 1 minute, or until cooked through.