Buttermilk drop pancakes recipe
Topped with warm lemon curd and served straight from the stove, these drop pancakes are a sure-fire way to draw everyone to the breakfast table. Serve with crème fraîche and fresh berries.
Recipe from The Hidden Hut by Simon Stallard. Published by Harper Collins, £20, out now.
Ingredients
- 4 tbsp caster sugar
- 1 handful mint leaves
- 4 tbsp caster sugar
- 1 handful mint leaves
- 4 tbsp caster sugar
- 1 handful mint leaves
- 90 g butter, cubed
- 140 g caster sugar
- 1 pinch sea salt
- 120 ml lemon juice (about 3 lemons)
- 3 large egg yolks
- 1 large egg
- 3.2 oz butter, cubed
- 4.9 oz caster sugar
- 1 pinch sea salt
- 4.2 fl oz lemon juice (about 3 lemons)
- 3 large egg yolks
- 1 large egg
- 3.2 oz butter, cubed
- 4.9 oz caster sugar
- 1 pinch sea salt
- 0.5 cup lemon juice (about 3 lemons)
- 3 large egg yolks
- 1 large egg
- 1 pot crème fraîche and berries, to serve
- 320 g plain flour
- 1 tsp baking powder
- 1 pinch sea salt
- 50 g caster sugar
- 2 large eggs
- 290 ml buttermilk
- 60 g butter, plus extra for frying
- 1 pot crème fraîche and berries, to serve
- 11.3 oz plain flour
- 1 tsp baking powder
- 1 pinch sea salt
- 1.8 oz caster sugar
- 2 large eggs
- 10.2 fl oz buttermilk
- 2.1 oz butter, plus extra for frying
- 1 pot crème fraîche and berries, to serve
- 11.3 oz plain flour
- 1 tsp baking powder
- 1 pinch sea salt
- 1.8 oz caster sugar
- 2 large eggs
- 1.2 cups buttermilk
- 2.1 oz butter, plus extra for frying
Details
- Cuisine: British
- Recipe Type: Pancakes
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- First, make the lemon curd. Put the butter in a heatproof bowl over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Add the sugar, salt and lemon juice.
- Stir until well combined and the butter has melted. Remove the bowl from the heat and set to one side.
- In a separate bowl, whisk together the egg yolks and egg. Add this to the lemon and butter mixture and whisk to combine.
- Return the bowl to the simmering saucepan and heat for 10 minutes or until the mixture thickens. Remove from the heat and leave to cool a little.
- To make the mint sugar, simply either blitz the sugar and mint leaves in a food processor or bash them together using a mortar and pestle. Leave to one side.
- Preheat the oven to 110°C/230°F/gas mark ¼.
- Sift the flour, baking powder and salt into a large mixing bowl and stir in the sugar. Add the eggs and buttermilk, and whisk everything together to make a smooth batter.
- Put half the butter in a non-stick frying pan and melt it over a medium-low heat. Mix the melted butter into the batter.
- Put the frying pan back over the heat and add tablespoonfuls of the mixture in small pools around the pan – you should be able to do 4–5 at a time.
- Cook for 1 minute on the first side, or until bubbles form on the surface. Flip them over and cook for 1 minute.
- Remove from the pan and keep warm on a plate wrapped up in a tea towel in the oven while you cook the remaining batter in the same way, adding a little more of the remaining butter to the pan each time.
- Serve the drop cakes warm with the lemon curd drizzled over, some crème fraîche and fresh berries and a sprinkle of the mint sugar.
This recipe is from The Hidden Hut by Simon Stallard. Published by Harper Collins, £20, out now.
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