When Christmas morning finally gets here and everyone is filled with anticipation to see what Santa has left under the tree, don't forgot the most important meal of the day - breakfast.
A lovely way to start celebrations is to whip up a batch of these easy buttermilk pancakes. Buttermilk, contrary to its name, is actually very low in fat and originally was the milk left over from churning butter. What we get in the supermarket is also referred to as cultured milk which contains lactic acid giving it a slightly sour taste but wonderful in giving air and lightness to baking and also used for marinating meats such as chicken.
If you can't get buttermilk or Tararua Cultured Milk in your supermarket, an easy way to make it is by adding a tablespoon or two of lemon juice or white vinegar to a cup of whole milk - the curds and whey will start to separate almost instantly. Cover and leave it for 30 minutes or so before using. The recipe that follows is for basic vanilla flavoured pancakes but to make it a little more special for the occasion could be to add some
Christmas spices and grated zest of an orange or some dried diced cranberries.
Adding fresh blueberries and the grated zest of a lemon is also a favourite. Pancakes with crispy bacon, banana and maple syrup is a firm favourite at home as are pancakes served with whipped cream and Wild Country's strawberry vanilla syrup.
INGREDIENTS
250g flour
3 teaspoons baking powder
pinch salt
2 tablespoons sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
600ml buttermilk
150ml milk
75g unsalted butter, melted
butter for frying
METHOD
Sift flour and baking powder. Add salt and sugar. Make a well in the middle and add the egg, buttermilk and milk and melted butter. Stir to combine and let rest for 30 minutes. Heat your pan to moderate heat and smear the smallest amount of butter over the surface. Put a ladle of batter into the pan and let the batter spread. Wait until the upper surface starts to form little pockets and then flip. Let cook for a minute before removing and putting on a plate in a warm oven while you prepare the remaining pancakes. Don't worry if the first pancake is a dud, you may need to adjust your heat slightly and start again. I use a smear of butter every second pancake.