Pancake Flour Mix for Buttermilk Pancakes
This flour mix is from Where The Pancakes Are a cafe-restaurant in London Bridge/Bankside focused the ancient art of baking pancakes using brilliant ingredients and heaps of TLC.
Ingredients: wheat flour; buckwheat flour; baking powder; bicarbonate of soda; sugar; salt. 575g.
Allergens: this product is packed in an environment that handles nuts, gluten and dairy.
Full recipe makes 20 pancakes and expect the “average” person to have three pancakes for a meal.
Recipe is on the back of your flour pack and requires: 1L buttermilk; 120g butter; 4 eggs.
Here some useful tips
Use a thick bottomed pan or griddle & bake at low-medium heat. Use a large tablespoon or small ladle to scoop batter onto a buttered or oiled pan. Flip after 6 minutes (or when edges solidify). Overall, expect pancakes to be ready after 12-15 minutes.
- Instead of a whisk, use a spatula to gently fold the ingredients and always under-mix! You still want to see some of the egg white and butter dotted around.
- Separating your eggs, and whipping the whites really does add to the fluffiness of your pancakes.
- And, if you are the sort of person who plans ahead, the batter is best when left overnight in the fridge. It can be used up to 48 hours during which it’s flavour will develop.
- Take out of fridge about 30 minutes before baking.
Video: How to make big fluffy American style pancakes
Amber Rich Maple Syrup
Delicious 100% Canada Grade A, Amber colour and Rich taste maple syrup. Made from 100% maple tree ‘sap’ that is harvested for 6 weeks only in early Spring in the province of Quebec, Canada.
- ✔ Vegan friendly
- ✔ Gluten free
- ✔ Dairy free