Hot Buttered Pancakes

Ingredients

• 300g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp cream of tartar
• 75g caster sugar
• 2 eggs, beaten
• 1 tsp lemon juice
• 400ml milk
• Butter, for greasing and serving

To Serve

• Butter, jam, honey or maple syrup

Method

1. Sift the flour into a large bowl with the bicarbonate of soda and cream of tartar. Stir in the caster sugar and make a well in the middle.
2. Add the beaten eggs and lemon juice to the well. Gradually beat in the milk little by little, drawing in the flour from the sides to make a smooth, thick batter. Do not add all the milk at once.
3. Add enough of the remaining milk to bring the batter to the consistency of double cream. Leave to stand for 30 minutes.
4. Heat a griddle pan or heavy frying pan over medium heat and grease it lightly with butter. Drop spoonfuls of batter onto the griddle, leaving space between them. Cook until bubbles appear on the surface and the edges look just set.
5. Turn and cook the second side until golden underneath — about 1–2 minutes. Transfer to a plate covered with a clean dishtowel to keep warm while you cook the remaining batter.
6. Adjust the heat as you go — if the pancakes are browning too quickly on the outside before the batter is set, reduce the heat slightly.
7. Serve the pancakes hot with butter and jam, honey or maple syrup.

Tips

The resting time is important — it allows the raising agents to activate and the batter to thicken properly, giving a fluffier result. Don’t be tempted to press the pancakes down while cooking. Any leftover pancakes can be reheated in a dry pan or briefly in a toaster.