Cook it, live it – buttermilk pancakes

Here at Habitat HQ, we love pancakes! Who doesn’t, right? Whether you like them topped with lemon and sugar, jam, maple syrup, or perhaps a savoury version, there is something for everyone. 

No one loves pancakes more than the Americans- who consume around 2.5 tonnes of golden stuff each year. This recipe comes from the brilliant ‘New York Cult Recipes’ book, which is full of 130 classic dishes from the city that never sleeps.

The recipes have been written and created by the culinarily passionate Marc Grossman, a Manhattanite who now resides in Paris with his wife and children.

Celebrate Shrove Tuesday by using the recipe below for the tastiest pancakes, ever!

MAKES 7 PANCAKES

Preparation time: 10 minutes

Cooking time: 3 –5 minutes per pancake

DRY INGREDIENTS

190 g (6¾ oz) plain (all-purpose) flour

2 pinches bicarbonate of soda (baking soda)

2 teaspoons baking powder

3 teaspoons caster (superfine) sugar

½ teaspoon salt

WET INGREDIENTS

210 ml (7½ fl oz) buttermilk

2 eggs

80 g (2¾ oz) unsalted butter, melted

4 drops natural vanilla extract

OTHER INGREDIENTS

blueberries or other fruit (optional)

maple syrup and butter, to serve

The Batter:

Combine the dry ingredients, beat together the wet ingredients and whisk them into the dry mixture without overworking the batter. The batter should remain lumpy; if you mix until their perfectly smooth, the pancakes may turn out too tough. 

Cooking:

Heat a frying pan over medium heat with a little oil. (Perhaps you could try using our Horizon 20cm frying pan as it’s the perfect size for large individual pancakes!) I prefer coconut oil, but sunflower oil works as well. Test the frying pan with a small spoonful of batter: if it doesn’t sizzle, the pan is not hot enough. If the bottom is too brown before bubbles appear at the top, it’s too hot.  Adjust the heat so that the underside is golden when the top bubbles but isn’t dry yet. Pour in a ladle for each pancake and sprinkle with a few blueberries or other fruit if desire. When the underside is golden brown, flip the pancake using the spatula and cook the other side for 30-40 seconds. Serve hot with maple syrup and butter. 

Recipes and images taken from New York Cult Recipes by Marc Grossman (£20), published by Murdoch books. Photography © Akiko Ida and Pierre Javelle

For more delicious recipes and stylish ways to serve them, click below…

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