Buttermilk’s sour tinge balances so beautifully with spice and adds volume and depth to baked goods. This recipe makes 20 pancakes.
2 cups cake flour
½ tsp baking powder
pinch of salt
1 cup full-cream milk
1 cup buttermilk
2 large eggs
4 Tbsp butter
melted vegetable oil for frying
maple syrup and juice of ClemenGolds to serve
whipped cream (optional)
Sift the flour, baking powder and salt into a large bowl. Add the milk and whisk slowly, then add the buttermilk and beat until a thick batter forms. Make sure that there are no lumps.
Add the eggs, one at a time, and beat until combined. Slowly add the melted butter and beat for a further 30 seconds.
Grease a small 18/20 cm pan and pour in the pancake batter to cover the surface. Once it starts to bubble, flip and brown the other side. Continue until all the mixture has been used.
To serve, drizzle with maple syrup and a squeeze of ClemenGolds juice. If you can’t get your hands on ClemenGolds, any seasonal orange will do. The sweetness and acidity of the orange compliments the maple syrup.
Serve with whipped cream.
* Sue-Ann Allen and Ilse Fourie share their favorite recipes in Gourmet Sisters, sharing food and friendship. Published by Human & Rousseau (2013).