I love to cook a weekend brunch but this year of my thesis has put a strain on the time I can spend cooking, photographing and blogging. I got back from the research conference in Canberra on Thursday night and I spent Friday recovering from a tiring week of not sleeping well in a strange bed and trying to reduce the washing pile. Nigel had his first weekend off from work for many months and I’m not getting back to writing until Monday morning. So this morning I cooked Stephanie Alexander’s pancake recipe.
This recipe uses buttermilk instead of milk and I can say using buttermilk has made them lighter and fluffier! The eggs are separated and the whites are whipped until soft peaks form which is something very different from the method of past recipes I’ve used.
I like to cook pancakes in a cast iron pan/skillet and this Le Creuset pan is perfect for the job because the heat can be slowly raised prior to cooking and then kept at a constant heat during cooking much better than stainless steel. Since I don’t own any copper pans [yet] I can only choose between stainless steel or cast iron cookware.
They cooked really well in the cast iron…yes, I’m biased! 😆
Serve with whatever takes your fancy. I love traditional maple syrup (the real deal not the flavoured imitation product) drizzled over my pancakes or blueberries with King Island Dairy cinnamon yoghurt on top. I didn’t have any KI yoghurt this morning so I had maple syrup instead.
So dear readers how do you like to eat your pancakes?
You can download the recipe here.