bonus: pancakes for Shrove Tuesday

happy mardi gras to all!! best day of the year if you ask me

Feb 12, 2024

This is just a quick bonus newsletter with a recipe for fluffy buttermilk pancakes - in case you needed inspiration for tomorrow :)

Make em for breakfast, put one in your pocket for later x

Tips:

Manage your heat carefully when frying these: if the pan is too hot, they will cook too quickly on the outside, but be raw in the centre. If the pan is too cool, they will fry too slowly and soak up the butter on the pan, leaving them pale and greasy.
You can keep these pancakes hot while you’re frying the rest of the batch by placing them on a plate over a pot of simmering water, with an overturned bowl on top. Just don’t let them cool fully before serving, or they will be tough and dry.

recipe: fluffy buttermilk pancakes

(serves 4 people)

Ingredients:

2 large eggs

2 egg yolks

40g icing sugar

200g buttermilk

1 tsp vanilla extract

160g plain flour

1 tsp baking powder

½ tsp baking soda

20g cornflour

½ tsp salt

Butter, for frying

Method

Separate the eggs and whisk the whites in a clean, dry bowl to stiff peaks.

Add the sugar and whisk until you have a glossy meringue.

Whisk the four yolks, buttermilk, vanilla, flour, baking powder and soda, cornflour and salt together until combined.

Fold in the meringue gently with a spatula.

Preheat a heavy-bottomed non-stick pan over a medium heat for 1-2 minutes.

Drop a knob of butter in the pan - you want it to sizzle and foam when it hits the pan, but not brown and smoke.

Use a ladle to place a scoop of batter on the pan, and spread it around slightly so it is nice and round and even.

Fry until the bottom is golden brown, and you can see some bubbles in the top. Carefully flip onto the other side and fry until golden brown - it should take around 90 seconds to 2 minutes each side.

Serve immediately.