I was on my own for Easter, so I started Easter Sunday with buttermilk pancakes! I was looking for something to do with the rest of the tub of buttermilk I used for the chicken and came up with these pancakes. I think that these are more typically American pancakes than the very thin ones I'm used to here, but they were delicious! I made so many that I had them three days running and I couldn't get enough! I had some cooking apples that needed using and thought that apple compote would go fantastically with the pancakes. So good!
Buttermilk Pancakes (from Good Food Magazine December 2011)
300g self-raising flour
1 tsp bicarbonate of soda
2 medium eggs
284ml carton buttermilk
4 tbsp milk
85g melted butter
For the Spiced Apple Compote
100g demerara sugar
4 Bramley apples, peeled and diced
¼tsp ground ginger
¼tsp ground cinnamon
Place a saucepan onto a medium heat and add the butter and sugar.
Add the apples and spices and stir to combine.
Bring to a simmer and cook until the apples have softened but still retain some texture. This takes about 20-30 mins.
Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter.
Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.
To serve, place pancakes on a plate and top with a dollop of apple compote and maple syrup.