There is the snow that fell all day long, winds shaking the pines behind our living room windows. There are the tea lights on every shelf. There is the glazed Christmas ham we have been slicing from the fridge before lunch and after dinner. And as with every Christmas day morning breakfast, there was buttermilk pancakes with maple syrup and raisins plump with rum for those who have this kind of fondness.
This buttermilk pancake recipe is one I’ve started making last year and is very much not a Christmas exclusive. Adapted from Marion Cunningham’s The Breakfast Book, it does make the best pancakes we’ve ever had. And really, I don’t know why I still haven’t written about these. Or bought the book. So here I am, crossing things off my to-do list, on Christmas evening. First the recipe, along with a quickly-taken over-the-stove picture that does not do these justice. And then a late present to myself, because those who love all things rum-and-raisins also happen to love anything by Marion Cunningham.
I hope you had a lovely Christmas! Here is to snow and all-day breakfast. Surely nothing goes better with that than a day spent in pyjamas.
Best buttermilk pancakes
Adapted from Marion Cunningham.
There it is. The last pancake recipe you’ll ever need. And really, I’m not one to make such statements lightly. But after a year of weekend breakfasts, I’ve concluded that this recipe is indeed our favourite. It makes pancakes of the thick fluffy kind.
We love to eat them plain or with eggs and bacon. Or even with a tablespoon of boozy raisins, which I like to keep in my fridge. Raisins are soaked in a light sugar syrup and a dash of dark rum. Sometimes I will add wild blueberries to the batter or even a handfull of corn kernels and a generous scoop of grated cheese.
For an extra Christmas feel, I’ve sometimes had a teaspoon of my saffron syrup in the batter and then coated the still warm pancakes in granulated sugar for make-believekrabbelurer, something that I must tell you about some day in the near future.
A note on buttermilk
If like us you can’t find buttermilk at the supermarket, I recommend to use the following:
– in France, kéfir or lait ribot
– in Sweden, filmjölk sometimes diluted with a touch of milk if I’m not feeling lazy
Best buttermilk pancakes
Makes 10-12 pancakes.
200 g buttermilk (read note above)
50 g butter, melted
90 g plain flour
1 tsp baking soda
1/2 tsp salt
Place the buttermilk, egg and melted butter in a bowl and whisk until smooth. Mix the flour, salt, and baking soda together in a separate bowl, then stir into the buttermilk mixture until just mixed. Heat a frying pan over medium to high heat. Grease lightly with butter and spoon the batter into small pancakes. Cook until bubbles start to appear, flip and cook for a further minute or so. Serve immediately with the topping of your choice.