House recipe
🥞 Fluffy American pancakes with berries
Thick buttermilk-style pancakes, made with soured milk, stacked high with berries and maple syrup.
Allergens. Contains: Milk, Gluten, Eggs. May contain, depending on the brands you buy: Gluten.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 250 ml milk
- 1 tbsp juice lemon
- 200 g plain wheat flour
- 2 tsp baking powder
- 2 tbsp sugar
- pinch salt
- 1 eggs
- 40 g butter, 30 g melted for the batter, the rest for the pan
- 200 g mixed berries
- to serve maple syrup
Method
- Stir the lemon juice into the milk and leave for 5 minutes to thicken slightly.
- Whisk the flour, baking powder, sugar and salt in a bowl.
- Beat the egg and melted butter into the soured milk, pour it onto the dry ingredients and stir briefly. A few lumps are fine; overmixing makes them tough.
- Heat a frying pan over medium-low heat and wipe it with a little butter. Pour in about 3 tbsp batter per pancake.
- Cook until bubbles appear on top and the edges look set, about 2 minutes, then flip and cook 1 minute more.
- Keep warm while you make the rest, then stack with berries and a generous pour of maple syrup.