Who doesn’t love light and fluffy buttermilk pancakes? Here’s an easy small batch recipe from Leigh Anne Wilkes that’s perfect for two.
In a bowl combine1 cup of plain flour, 1½ teaspoons of baking powder, 1½ teaspoons of sugar, ½ a teaspoon of bicarb soda and ½ a teaspoon of salt. Form a well in the middle. Combine 1 cup of buttermilk with 2 – 3 tablespoons of light vegetable oil and 1 egg. Pour this mixture into the dry ingredients and stir until just combined but still lumpy. Rest the batter for 10 minutes. Heat some oil in a frypan or on a griddle and spoon the batter onto the hot surface. You should have enough mixture for 4 larger or 6 smaller pancakes. When the pancakes bubble flip them over and cook the other side. I served mine with strawberries macerated in a little sugar, some light sour cream and a quick hot chocolate sauce. For the sauce: heat 60ml (2 fl oz) of light sour cream in the microwave until bubbling a little. Add 8 teaspoons of sweetened drinking chocolate and 2 teaspoons of Dutch cocoa powder. Stir well until everything is combined and smooth. Lastly, add 2 teaspoons of salted butter and stir until melted and glossy.
michelle picker cooks 