Mock buttermilk because I never seem to have the real stuff in the fridge when I get a hankering for brekky pancakes. This recipe is positively the best I’ve come across – super fluffy with a hint of cultured milk flavour. Paired with a no fuss berry compote and refreshing sharpness of sour, rather than full cream, you’ll find this a very satisfying but light pancake experience!
1 1/2 cups milk
1/4 cup white vinegar
2 large free range eggs
2 teaspoons vanilla extract OR essence
50ml melted unsalted butter
2 cups plain flour, sifted
3 teaspoons baking powder, sifted
1/4 cup caster sugar
1/2 teaspoon salt
500g frozen mixed berries
1/3 cup caster sugar
1 1/2 teaspoons cornstarch mixed with 2 tablespoons of water
Lemon sour cream
250ml sour cream OR créme fraîche
25g icing sugar, sifted
Finely grated zest of 1 lemon
To make the mock buttermilk, combine the milk and vinegar in a 1L capacity jug. Allow to rest for a few seconds before whisking in the eggs, vanilla and melted butter. In a medium – large mixing bowl combine all the dry ingredients. Add the wet ingredients and whisk until just combined. Lightly grease a non-stick frypan with butter over a medium heat. When the pan is heated up, scoop 1/4 – 1/3 cups full of mixture into it and cook until deep golden before flipping onto the other side. Repeat until all the mixture is used up.
To make the compote, combine the berries and sugar in a medium non-stick saucepan and stir. Bring to the boil, then reduce to a simmer while mixing the cornstarch with water. Pour it in stirring continuously until the mixture thickens slightly. Set aside.
To make the lemon sour cream, combine the sour cream and icing sugar in a medium mixing bowl and whisk until very soft peaks form. Stir the zest in gently.
To serve, place all the elements at the centre of the table for guests to help themselves.
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