Pancake Day may fall but once a year, but our fluffy stacks are served seven days a week
A mainstay on our breakfast menu since The Wolseley first opened its doors back in November 2003, here our head chef shares how to make them for yourself at home.
So, whether you like yours topped with crispy bacon and doused in maple syrup or served as we suggest with fresh berries, our fluffy pancakes are a welcome treat for breakfast or brunch; and of course, Pancake Day itself.
The Recipe
INGREDIENTS (Serves 6)
- 50g Unsalted butter
- 4 Free range large eggs
- 400ml Semi-skimmed milk
- 2.5g Table salt
- 40g Caster sugar
- 640g Plain flour
- 24g Baking Powder
- 180ml Buttermilk
- Fresh berries to serve – strawberries, blackberries, raspberries (or other seasonal fruit of your choosing)
- Icing sugar, for dusting
- Maple Syrup to serve
METHOD
- In a large bowl, mix all the dry ingredients together.
- Then make a well in the middle of the bowl and slowly add the eggs and other wet ingredients while whisking until thoroughly combined and smooth.
- Leave the batter to rest for at least 2 hours but ideally overnight.
- Then in a large hot frying pan, add a small amount of butter and pour the mixture to make 3-4 pancakes. Wait until the batter bubbles around the edges – approximately 1 to 2 minutes and then flip.
- Repeat until all the batter is used up, which should make approximately 18 pancakes.
- Then garnish with a selection of fresh strawberries, blackberries, and raspberries and serve with a light dusting of icing sugar and a generous amount of Canadian maple syrup.
