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NEW YORK STACKED BUTTERMILK PANCAKES




Source of Recipe


the web


List of Ingredients




3 large Lion quality eggs
150ml/1/4pt buttermilk
175g/6oz self-raising flour
1 tsp caster sugar
Pinch of salt
15ml/1tbsp vegetable oil for frying
Crispy bacon and maple syrup to serve


Recipe



1 Beat the eggs and buttermilk together in a large bowl. Sift over the flour, sugar and salt then quickly mix to form a smooth thick batter.
2 Heat a little oil in a non-stick frying pan. Gently drop large spoonfuls of the batter into the hot pan and cook for 2 mins until the base is crisp and golden. Flip over and cook for a further 1-2 mins. Keep warm in a clean tea towel and repeat until all the batter is cooked – makes about 12.
3 To serve, stack 3-4 pancakes per person on plates, stacking them up with crispy bacon. Serve with maple syrup.

Serves 4.