In our house Sundays are eagerly awaited. Sunday even has a new name: it is officially called pancake day. The tradition of eating pancakes every Sunday has gotten so out of control, I reckon my kids would suffer from some kind of post traumatic stress if for some reason they were given muffins instead of pancakes one Sunday!
Now ironically in Courtney’s American house they have ‘skinny pancakes’, which I guess are more the European type, but we Europeans here in Paris love the American-type fluffy, smaller pancakes.
It has taken us years to perfect a recipe for the perfect American pancake here in Europe but I think we have come close to achieving it. The secret is all in the buttermilk, and I have actually now figured out how to make fake buttermilk if you cannot find it in the country you live in. Just add 2 tablespoons of vinegar or lemon juice to 500 ml of normal milk and let it stand for 10 mins. It will sour up the milk and make it perfect to make the baking soda rise (another key ingredient)! Baking soda, or Soda Bicarbonate is sometimes sold in the cleaning section of some European shops, but don’t worry, it is all the same stuff…
So here’s the recipe:
-350 g of flour
-80 g of sugar (or 100 g if you have a sweet tooth)
-2½ teaspoon of baking powder
-½ teaspoon of baking soda
-1 pinch of salt
-500 ml buttermilk (or home soured milk)
-2 big eggs
-50 g of melted butter
-1 packet of fresh blueberries
Mix together the flour, baking powder, baking soda, sugar and salt in a bowl. In a separate bowl mix together the buttermilk, eggs and melted butter and pour it over the dry ingredients. Stir everything together until it is just combined, don’t over mix. At the very end add in the blueberries. I try to let it sit for about 10-15 mins if I have the time as it gives the flour a bit of time to absorb the fluid and the batter gets a bit thicker and more homogenous.
Let a knob of butter melt in a frying pan and have fun making your pancakes! I normally serve them with maple syrup, bananas and ricotta (which is my daughter’s favourite), or alternatively with yogurt and blackcurrant jelly (this is sooo good).
For a printable version of this recipe, click here.