Irish Buttermilk Pancakes

Judging from the labels in my sidebar, you'd think I make pancakes an awful lot. The Pancake-related posts in my blog so far total 12 (not including the present post). Muffins only has 10 posts, Brownies has 4, and Scones, just 1. It's not that I make them more often than other sweet treats (at least I don't think so), but they just appear in my blog more often because I love photographing them! Pancake stacks always look so appealing and decadent.

This morning, I made the most of my Queen's Birthday lazy morning by whipping up some Irish Buttermilk Pancakes. (From Irish Food and Cooking - a book I picked up in the bargain bin at Borders. One recipe to a page, step-by-step pictures, you know the type). It's a simple pancake recipe, with buttermilk used instead of regular milk. I thought it would be a great way to use up the buttermilk I had leftover from that chocolate mud cake.

To go with, I hulled a punnet of strawberries and macerated them in some vanilla sugar and a splash of vino cotto (a syrupy balsamic vinegar would work just as well). And, to take it over the top, a drizzle of milk chocolate sauce. I just melted a small M-Joy sized bar of Milka milk chocolate, and a couple of Lindt Easter chicks and lambs that were sitting in the pantry.
Hehehe... melt, my little chickies!

Because I couldn't be bothered with a double boiler, I just melted the choc in a stainless steel saucepan. I was a little distracted and some of the chocolate burned and turned lumpy (oops), but a splash of milk and some vigorous stirring set it (almost) right. I was worried that I might have ruined the chocolate, but the resultant sauce wasn't too bad. In fact, I quite liked the little lumps in the sauce - they tasted like the chocolate chips you find on the top of a freshly baked chocolate chip cookie, all melty and crunchy.




Irish Buttermilk Pancakes
(adapted from Irish Food and Cooking)

2 cups plain flour
2-4 tbs sugar (add to taste)
1.5 tsp bicarbonate of soda
1 egg
600ml buttermilk

Combine all ingredients in a blender, or in a bowl with a whisk. Heat a frypan over medium heat. Lightly grease the pan with butter and/or oil, and fry ladlefuls of the mixture, flipping them over when bubbles appear on the surface. They should only take a minute or 2 on each side. Serve with honey, strawberries, chocolate sauce or however you like!

Makes approx. 20 small pancakes

Judging from the labels in my sidebar, you'd think I make pancakes an awful lot. The Pancake-related posts in my blog so far total 12 (not including the present post). Muffins only has 10 posts, Brownies has 4, and Scones, just 1. It's not that I make them more often than other sweet treats (at least I don't think so), but they just appear in my blog more often because I love photographing them! Pancake stacks always look so appealing and decadent.

This morning, I made the most of my Queen's Birthday lazy morning by whipping up some Irish Buttermilk Pancakes. (From Irish Food and Cooking - a book I picked up in the bargain bin at Borders. One recipe to a page, step-by-step pictures, you know the type). It's a simple pancake recipe, with buttermilk used instead of regular milk. I thought it would be a great way to use up the buttermilk I had leftover from that chocolate mud cake.

To go with, I hulled a punnet of strawberries and macerated them in some vanilla sugar and a splash of vino cotto (a syrupy balsamic vinegar would work just as well). And, to take it over the top, a drizzle of milk chocolate sauce. I just melted a small M-Joy sized bar of Milka milk chocolate, and a couple of Lindt Easter chicks and lambs that were sitting in the pantry.
Hehehe... melt, my little chickies!

Because I couldn't be bothered with a double boiler, I just melted the choc in a stainless steel saucepan. I was a little distracted and some of the chocolate burned and turned lumpy (oops), but a splash of milk and some vigorous stirring set it (almost) right. I was worried that I might have ruined the chocolate, but the resultant sauce wasn't too bad. In fact, I quite liked the little lumps in the sauce - they tasted like the chocolate chips you find on the top of a freshly baked chocolate chip cookie, all melty and crunchy.




Irish Buttermilk Pancakes
(adapted from Irish Food and Cooking)

2 cups plain flour
2-4 tbs sugar (add to taste)
1.5 tsp bicarbonate of soda
1 egg
600ml buttermilk

Combine all ingredients in a blender, or in a bowl with a whisk. Heat a frypan over medium heat. Lightly grease the pan with butter and/or oil, and fry ladlefuls of the mixture, flipping them over when bubbles appear on the surface. They should only take a minute or 2 on each side. Serve with honey, strawberries, chocolate sauce or however you like!

Makes approx. 20 small pancakes