Lemon And Sultana Buttermilk Pancakes
Contributed by: Kathryn Hawkins of Crepes, Waffles & Pancakes!
Breakfast and brunch will never be the same again. Nor will main meals, desserts or snack-times. This is a culinary adventure that will take you through the day - even special occasions.
It starts with the basic, simple recipes that make these comfort foods a favorite. But a few extra ingredients take the humble crepe, waffle, or pancake into a realm more exotic and provide fresh inspiration for any restless cook.
- Enjoy Lemon and sultana buttermilk pancakes piping hot from the pan or cold on-the-go.
- Go south-of-the-border with Tex-Mex-style chicken waffles for a hearty main meal.
- Get festive with Thanksgiving pancakes or deep-fried mincemeat pancake pockets.
- Take colorful crepe and fruit skewers on a picnic, or serve them at a child’s party.
- Finish your day with flair and hazelnut waffles with raspberries - drizzled with dark chocolate sauce.
The book includes more than 100 recipes, a brief history of this traditional food, and its regional variations. From the same series as Juice!, Ice Cream!, Soup! and Grill!.
These pancakes are also good served cold with butter.
- 1 cup (125g) plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp extra-fine sugar
- 2 eggs, separated
- 1 cup (250ml) buttermilk
- Finely grated rind of 1 small lemon
- 1/3 cup (60g) sultanas or golden raisins
- 1/4 stick (30g) unsalted butter
Sift the flour, baking powder, baking soda and sugar into a bowl. Make a well in the center. Add the egg yolks, pour in the buttermilk and gradually whisk into the flour. Beat until thick and smooth but don't over-mix.
In a grease-free bowl, whisk the egg whites until stiff and, using a large metal spoon, carefully fold into the batter together with the lemon rind and sultanas.
Heat a little butter in a large frying pan until bubbling, tilting the pan to coat the sides. Ladle 4 Tbsp batter into the pan to form a thick pancake about 4in (10 cm) in diameter. Cook over low-to-moderate heat for about 21/2 minutes until bubbles appear on the surface. Slide a palette knife under the pancake and flip. Brown the underside of the pancake for 21/2 minutes. The pancake should puff up and thicken.
Turn the pancake out onto a wire rack lined with a clean tea towel and baking parchment. Fold the paper and towel over the pancake. Repeat to make eight pancakes. Re-butter the pan as necessary and stack the cooked pancakes between sheets of parchment. Serve with yogurt and maple syrup.
Reprinted from Crepes, Waffles & Pancakes!: Over 100 Recipes for Hearty Meals, Light Snacks, and Delicious Desserts by Kathryn Hawkins. (May 2006; $15.95US; 1-56148-520-9) Copyright by Good Books (www.goodbks.com). Used by permission. All rights reserved.
Kathryn Hawkins is an experienced food writer and stylist. She has worked on several women's magazines on the full-time staff and now as a freelancer. Kathryn recently moved to Scotland from London, and now works from her beautiful Victorian guesthouse. She plans to open a cooking school and run residential and one-day culinary workshops in the house.
Kathryn enjoys using local produce in her cooking and writes on a wide range of cooking subjects. Her special interests include casual dining, regional food, cakes and baking, kid's cooking, food for health and healthy eating. Kathryn has been writing cookbooks for over a decade and has written several books on healthy eating.
For more information, please visit www.goodbks.com.
Serving Size: Makes 4 Servings