Lazy Sunday Buttermilk Pancakes

Fired up with New Year ‘live well & eat better’ vigour, I’ve been rummaging through the cupboards for healthy ingredients to start the day. I’ve had a week of dull and dusty muesli and needed a proper Sunday breakfast, but healthy of course. First up I find healthy porridge oats that haven’t been touched in a few weeks, but then I falter. What about this maple syrup? I haven’t used that in a while. Ooh and how about this left over streaky bacon in the fridge, I shouldn’t waste that being frugal is a resolution too right?

There and then I decide to make a new resolution, to be against boring breakfasts and champion all that is good and tasty on a Sunday morning – you should be able to get everything you need from a decent diet. So I decide on pancakes. Not just any old wafer thin pancakes, but proper oaty buttermilk pancakes. Like the ones I had with Anna at Cafe de la Presse in San Francisco. Covered in fresh fruit, maple syrup and finished off with a couple of crispy bacon rashers. Yum.

What you’ll need

240g plain flour
1 teaspoon bicarbonate soda and another teaspoon of baking powder
1 tablespoon of sugar
1 large egg with a pinch of salt
500ml buttermilk or 500ml milk with two teaspoons of lemon juice if you can’t find any
2 tablespoons of melted butter
150g jumbo porridge oats
Rashers of streaky bacon. Personally I think if it’s not smoked it can’t be bacon
Fresh fruit and maple syrup to finish

Mix all you dry ingredients together in a bowl and separately whisk the egg and buttermilk. Then stir and combine the mixture together. I’m using a recipe from Allegra McEvady who recommends making the batter the night before and keeping it in the fridge. Seems to make the pancakes a little bit more magic, just like if you make Yorkshire pudding batter the night before.

When you’re up and ready to get breakfast going, fold in the oats and melted butter. The trick is to do this with as little stirring as possible, it doesn’t matter if you have streaks of the melted butter left. Grease up a thick based frying pan or griddle if you want it to look fancy. A medium heat should do as you don’t want to burn them, but make sure the pan is hot.

Now each pancake should be about 4 tablespoons worth if you’re looking to be accurate. I found a soup ladle worked just as well. They’re ready to flip over when big bubbles start to appear on the top and around the edges, should be around 2-3 minutes. Then time for the flip, they’re fairly thick so be careful if you’re showboating and not using a spatula. Same amount of time for the other side or when they’re lovely and golden-brown. Serve straight away, with grilled crispy bacon, fresh fruit and a generous amount of maple syrup. Now that’s what I call breakfast.


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