Pancake Recipe: Canadian Buttermilk Pancakes with Maple Syrup

This recipe is by Delia Smith and taken from http://www.bbc.co.uk/food/recipes/database/canadianbuttermilkpa_70009.shtml

Makes 6

Preparation time: less than 30

Cooking time: 10 to 30 minutes

Description

Canada is where this profoundly unique syrup made from the sap of maple trees is made, and these are the pancakes that a certain Madame Lafond made for me when I was in Quebec; delightfully easy but tasting so light and fluffy.

Ingredients

4fl oz/120ml buttermilk

5oz/150g plain flour

½ level tsp baking powder

pinch of salt

3 large eggs, beaten

about 1-2oz/25-50g lard

To serve:

lots of pure maple syrup and creme fraiche

Method

First sieve the flour, baking powder and salt together in a roomy bowl and make a well in the centre. After that, whisk the buttermilk and 3fl oz/75ml cold water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with each new addition of liquid. Finally, add the eggs a little at a time until you have a smooth batter.

Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the lard and heat it until the fat shimmers. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan.

They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork, being careful not to splash yourself with the hot fat. Give them another 45 seconds on the other side, by which time they should have puffed up like little soufflés, then briefly rest them on some kitchen paper to absorb any excess fat.

Repeat this with the rest of the batter, adding a little more lard if necessary. They will keep warm in a low oven, but to enjoy them at their best, have everyone seated to eat them as soon as they come out of the pan.

Pancake Recipe: Scotch Pancakes with Chocolate sauce

This recipe is by Ross Burden from British cooking show Ready Steady Cook and has been taken from: http://www.bbc.co.uk/food/recipes/database/scotchpancakeswithch_84396.shtml

Serves 1

Preparation time: less than 30 minutes

Cooking Time: less than 10 minutes

Ingredients

For the pancake batter

2 free-range eggs

50ml/2fl oz milk

50g/1¾oz plain flour

1-2 tsp baking powder

50g/1¾oz dark chocolate, finely grated

For the chocolate sauce

25g/1oz chocolate, melted

30ml/1fl oz double cream

30ml/1fl oz maple syrup

Method

1. Preheat the oven to 200C/400F/Gas 6.

2. For the pancakes, place all the batter ingredients into a bowl and whisk together.

3. Heat a non-stick ovenproof frying pan over a medium heat and pour in the pancake mixture. Fry for two minutes, then transfer into the oven and cook for five minutes.

4. Transfer the pancake onto a chopping board and slice into quarters.

5. For the chocolate sauce, place the ingredients into a small frying pan over a medium heat. Stir constantly until the sauce is thick and smooth.

6. To serve, pile the pancake quarters onto a serving plate and pour over the chocolate sauce.

Pancake Recipe: American Pancakes

This recipe is by Celia Brooks Brown and is taken from: http://www.bbc.co.uk/food/recipes/database/americanpancakes_72753.shtml

Makes 8-12

Preparation time: less than 3o minutes

Cooking time: 10 to 30 minutes

Ingredients

250g/8¾oz plain flour

2 tsp baking powder

1 tsp sea salt

3 tbsp sugar

250ml/8¾fl oz milk

2 eggs, lightly beaten

50g/1¾oz unsalted butter, melted, plus extra for cooking

For the maple butter syrup

80ml/2¾fl oz maple syrup

25g/1oz unsalted butter

Method

1. Sift the flour, baking powder, salt and sugar into a bowl.

2. Mix the milk, eggs and melted butter in a large jug, then add the flour mixture and mix quickly to make a batter (don't worry about lumps - they're good). Alternatively, make the batter in a bowl and transfer to a jug.

3. Heat a cast iron frying pan or flat-surfaced griddle until medium-hot, grease lightly with extra butter and pour in the batter in batches to make rounds, 8-10cm/3-4in diameter.

4. Cook for 1-2 minutes or until bubbles form on top of the pancakes and the underside is golden, then flip each one over and cook for one minute. Keep the pancakes warm in the oven while you cook the remaining batches.

5. To make the maple butter syrup, heat the maple syrup and butter together in a small saucepan or microwave.

6. Stack the pancakes on warmed plates and pour over the buttery syrup to serve.

Pancake Recipe: Basic sugar and lemon British pancakes

Here is a pancake recipe from: http://www.bbc.co.uk/food/recipes/database/basilpancakswithsuga_66226.shtml and made by Delia Smith a famous British TV Chef

This recipe makes 12-14 pancakes. (Though this can vary depending on the size and thickness of your pancakes, so don't pancake if you manage to make a lot less or a lot more than that!)

Preparation time: Less than 30 minutes

Cooking time: Less than 10 minutes

Ingredients

For the pancake mixture:

110g/4oz plain flour, sifted

pinch of salt

2 eggs

200ml/7fl oz milk mixed with 75ml/3fl oz water

50g/2oz butter

To serve:

caster sugar

lemon juice

Method

Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.

Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice.

(It must be added that everyone has their variations on how to make pancakes but as long as you have the basics of the batter, the butter in the pan and frying it, you'll do just fine so don't panic if you don't have any of the fancy equipment she lists. Really, who has a rubber spatula???)