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Sunday, January 10, 2010

Cookbook Challenge: Week 8, Sweet

Berry buttermilk pancakes

Recipe: Berry buttermilk pancakes
From: Stephanie Alexander's The Cook's Companion

The theme for this week's Cookbook Challenge is "sweet" and I decided to make pancakes. What is sweeter than a leisurely Sunday breakfast of pancakes with the one you love? Not much, I think!

The Cook's Companion suggests preparing the batter the night before, up to the stage before adding the egg whites, for a quick breakfast. Great idea, although preparing the batter from scratch doesn't actually take all that long. It's the cooking that takes the longest, though there are machines to help with that.....

Berry buttermilk pancakes

The original recipe didn't specify any sugar to be added to the pancake batter, so I included a tablespoon of caster sugar. Even with the additional sugar, these pancakes aren't very sweet - smothering them in maple syrup is a definite requirement. They are beautifully fluffy though and definitely worth the effort.

And a tip - don't be tempted to just throw your berries into the batter before cooking, unless you don't mind irregular sized pancakes. I made three perfect round pancakes before I got bored and threw all the blackberries into the batter. After that, all the pancakes were interestingly shaped! Oh well. Judging by the five pancakes Alastair scoffed down, the strange shapes didn't detract from the taste!

See previous Cookbook Challenge posts here.

Update: See the round up for this week at My Food Trail.

Berry buttermilk pancakes

Berry buttermilk pancakes

Adapted from Stephanie Alexander's The Cook's Companion

Makes 18 pancakes

3 eggs, separated
2 cups buttermilk
60g butter, melted
300g plain flour, sifted
1 teaspoon salt
1 tablespoon caster sugar
1 teaspoon baking soda, sifted
extra butter or oil spray
About a cup of fresh berries

Beat the egg yolks well and then whisk in the buttermilk and melted butter.

Add the dry ingredients to the egg mixture and fold in.

Whisk the egg whites to soft peaks and fold into the batter.

Heat a frying pan and lightly grease. Ladle in 1/4 cup of batter and scatter some berries over the uncooked batter. When bubbles form, flip with a spatula and cook the other side before transferring to a plate. Repeat until all the pancakes are ready.

Serve with additional fresh berries and maple syrup.

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