I went to sleep hungry last night, dreaming of cupcakes and pancakes, so naturally, when I got up this morning I was STARVING!!!!! I got up thinking of cupcakes AND pancakes! However, I still don’t have an oven (I can’t believe it myself! Six long months of no baking – I don’t know how I survived!) so thought I would make pancakes instead. I haven’t made these for a while, and wasn’t sure if I had all the ingredients in the cupboard but… hey hey… I DO! Well, except for the fruits but that was easy – got them downstairs as I got my coffee.
I discovered this recipe a while back, it’s from Bill Granger Sydney food book. You may all know his famous ricotta pancakes with honeycomb butter, but this lemon soufflé pancakes is just as good. It’s light, have a zesty, lemonie kick to it and is absolutely delicious. It’s one of Hubby’s all time favourite breakfast, so when I made these this morning he was seriously annoyed as 1) he got up late and hence couldn’t have any (he was late to work!), 2) it wasn’t a special occasion (I said I would only make these on special occasion) 3) I was making it for myself! Well doh – I was craving them!
I still can’t believe I got up early to make these from scratch! Talk about having serious cravings for pancakes!
Anyway…. Here’s the recipe (from Bill Granger’s Sydney food book)
3/4 cup buttermilk
2 egg yolks
2 tbsp lemon juice
3 tsp grated lemon zest
1 tsp vanilla essence
25g unsalted butter, melted
3/4 cup plain flour
1 tsp baking powder
3 tbsp caster sugar (I only used 1 tbsp caster sugar)
To serve: maple syrup or halved strawberies, 1 tbsp honey and icing sugar
- Place buttermilk, egg yolks, lemon juice and zest, and vanilla essence in a bowl and stir until combined. Add the melted butter and mix well.
- Sift flour, baking powder, caster sugar and salt into a large bowl. Make a well in the centre and gradually stir in the buttermilk mixture until the dry ingredients are just moistened, be careful not to over mix the ingredients.
- Place egg whites in a dry, clean bowl and beat until soft peaks form. Gently fold the egg whites into the batter, using a large metal spoon.
- Melt a small portion of butter in a non-stick frying pan over medium heat and drop 2 tablespoons of batter per cake into the pan. Cook the cake until golden brown on the underside and looking dry at the edges, then turn and cook the other side.
- Transfer to a plate and keep warm while cooking remaining batter. Serve with toppings of your choice.
I like my pancakes thin, so I use 1 small ladle of batter per pancakes – usually with the above ingredients I can make about 8 – 10 mini pancakes.
Prior to making the pancakes, I cut some strawberries into quarters, soaked them in honey (well drenched) and let them ‘settle’.
Ok so my pancakes didn’t turn out as ‘round’ as I want them! I was trying to make 3 mini pancakes in one go – probably not a good idea, but I was starving and would have licked the batter out of the bowl. I admit, not the greatest picture, but I was getting pretty hungry!!
Hubby was seriously unimpressed, but I was happy and satisfied my pancakes cravings! They were delicious and the strawberries and bananas were a great compliment! I didn’t eat all 9 pancakes, I only had 2 as I am meeting a friend for lunch and didn’t want to ruin my appetite. They were good though….Not quite sure what to do with the rest of them? Dessert perhaps?