Ultimate pancakes
Clarified butter is crucial for achieving crisp edges on these chef's-kiss 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
- In a large bowl, combine the egg, egg yolk and baking powder. Whisk vigorously until light and frothy – this should take approximately 2 minutes.
- Add the salt and sugar and whisk again.
- Alternating, add the flour and milk in four parts. Whisk until no lumps are left between each addition.
- 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.
- Heat a frying pan (Matthews Cotswold Flour recommend a cast-iron skillet) over a medium heat and grease generously with more clarified butter.
- 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.
- 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.
Supported by
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
- In a large bowl, combine the egg, egg yolk and baking powder. Whisk vigorously until light and frothy – this should take approximately 2 minutes.
- Add the salt and sugar and whisk again.
- Alternating, add the flour and milk in four parts. Whisk until no lumps are left between each addition.
- 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.
- Heat a frying pan (Matthews Cotswold Flour recommend a cast-iron skillet) over a medium heat and grease generously with more clarified butter.
- 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.
- 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.
You may also like
