Home Economics 

PANCAKE DAY  

BUTTERMILK PANCAKES   Donna Hay recipe

This week Upper Junior students learnt how to make pancakes using buttermilk. Students enjoyed participating to measure and sift dry ingredients, whisk the wet ingredients and making a batter mixture like pour cream. Students poured out the mixture into the frypan and waited to see bubbles forming to turn their pancakes over to cook. They enjoyed adding toppings such as jam, blueberries, ice cream and maple syrup. 

Why use buttermilk?                                   

Ordinary milk can be used or a Lactose milk for allergies. The buttermilk in this recipe develops a soft, moist pancake. Buttermilk helps activate the baking powder in the batter to make a light and fluffy mixture.

                                                                                                          Equipment

Ingredients                                                                            sifter

2 cups self-raising flour                                                       large bowl

1 teaspoon baking powder                                                  whisk

1/3 cup caster sugar                                               non-stick frying pan

1 egg

1 ¾ cups buttermilk                               

75g butter, melted.

Instructions 

Sift the flour and baking powder into a large bowl. Add the sugar and mix. 

2.  Whisk together the egg, buttermilk, and butter until combined. Add to the flour and sugar mixture and whisk until smooth and the consistency of pouring cream. If too thick add a little more milk.

3.  Heat a non-stick frying pan over medium –low heat. Pour the mixture into the pan and cook until bubbles appear on the surface.

4.  Turn the pancake and cook for 1 minute or until that side is golden. Repeat with remaining pancake mixture. 

5.  Put on a plate with your favourite topping. You can spread jam or sprinkle sugar and squeeze lemon juice over pancake or top with ice cream and fruit or pour on maple syrup.