Ultimate pancakes

Clarified butter is crucial for achieving crisp edges on these chef's-kiss pancakes
Ultimate pancakes

The team at Matthews Cotswold Flour in Chipping Norton share their ultimate pancakes recipe

matthewcotswoldflour.co.uk

Makes    12

Free-range egg 1
Egg yolk 1
Baking powder 2 tbsp
Salt 1 tsp
Sugar 2 tbsp
Matthews Regenerative All-Purpose Flour 120g
Milk 300ml
Clarified butter 2 tbsp, plus extra for cooking

  1. In a large bowl, combine the egg, egg yolk and baking powder. Whisk vigorously until light and frothy – this should take approximately 2 minutes.
  2. Add the salt and sugar and whisk again.
  3. Alternating, add the flour and milk in four parts. Whisk until no lumps are left between each addition.
  4. Pour in two tablespoons of clarified butter and give the mixture a final whisk. Clarified butter is butter with the solids removed so it can be heated to a higher temperature without burning – see tip below for how to make it.
  5. Heat a frying pan (Matthews Cotswold Flour recommend a cast-iron skillet) over a medium heat and grease generously with more clarified butter.
  6. Add a spoonful of the pancake batter to the pan and cook for a few minutes on each side or until golden brown. Replenish the butter in the pan for each new pancake, and repeat until all the mixture is used.
  7. Keep the ultimate pancakes warm in a low oven until you’re ready to serve them with toppings such as sliced banana, pecans and drizzled maple syrup.

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Indy Cafe Cookbook Volume 2

You will need

Free-range egg 1
Egg yolk 1
Baking powder 2 tbsp
Salt 1 tsp
Sugar 2 tbsp
Matthews Regenerative All-Purpose Flour 120g
Milk 300ml
Clarified butter 2 tbsp, plus extra for cooking

Method

  1. In a large bowl, combine the egg, egg yolk and baking powder. Whisk vigorously until light and frothy – this should take approximately 2 minutes.
  2. Add the salt and sugar and whisk again.
  3. Alternating, add the flour and milk in four parts. Whisk until no lumps are left between each addition.
  4. Pour in two tablespoons of clarified butter and give the mixture a final whisk. Clarified butter is butter with the solids removed so it can be heated to a higher temperature without burning – see tip below for how to make it.
  5. Heat a frying pan (Matthews Cotswold Flour recommend a cast-iron skillet) over a medium heat and grease generously with more clarified butter.
  6. Add a spoonful of the pancake batter to the pan and cook for a few minutes on each side or until golden brown. Replenish the butter in the pan for each new pancake, and repeat until all the mixture is used.
  7. Keep the ultimate pancakes warm in a low oven until you’re ready to serve them with toppings such as sliced banana, pecans and drizzled maple syrup.
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Churchill Recreate

To make the clarified butter: melt a block of butter, skim the froth off the top and then allow the melted butter to cool in a container. Skim the clear golden fat off the top - this is the clarified butter - leaving the milky layer below. Alternatively, strain melted butter through a cheesecloth and use the clear, strained fat. Another option is to buy ghee from a supermarket or specialist store.

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South West 660

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SW660

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Free-range egg 1
Egg yolk 1
Baking powder 2 tbsp
Salt 1 tsp
Sugar 2 tbsp
Matthews Regenerative All-Purpose Flour 120g
Milk 300ml
Clarified butter 2 tbsp, plus extra for cooking

  1. In a large bowl, combine the egg, egg yolk and baking powder. Whisk vigorously until light and frothy – this should take approximately 2 minutes.
  2. Add the salt and sugar and whisk again.
  3. Alternating, add the flour and milk in four parts. Whisk until no lumps are left between each addition.
  4. Pour in two tablespoons of clarified butter and give the mixture a final whisk. Clarified butter is butter with the solids removed so it can be heated to a higher temperature without burning – see tip below for how to make it.
  5. Heat a frying pan (Matthews Cotswold Flour recommend a cast-iron skillet) over a medium heat and grease generously with more clarified butter.
  6. Add a spoonful of the pancake batter to the pan and cook for a few minutes on each side or until golden brown. Replenish the butter in the pan for each new pancake, and repeat until all the mixture is used.
  7. Keep the ultimate pancakes warm in a low oven until you’re ready to serve them with toppings such as sliced banana, pecans and drizzled maple syrup.

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