I have made many drop scones or Scots pancakes, but never their American cousins the bigger fluffy puffy breakfast fair. What have I been missing! The book that led me to the kitchen to make breakfast pancakes for my family is Dorie Greenspan’s Pancakes from Morning to Midnight. This book is out of print, but Amazon sellers and Ebay have them for sale sometimes. I got mine from US Ebay.
I made the buttermilk ones first and they were so good! I don’t know if any other pancake will ever match up to them (but I’m willing to experiment). They were so light, a little tangy and a little sweet. Great with maple syrup, butter, jam, anything that you might put on toast in the morning. The bacon cornmeal softies were good too, although a lot more filling, because of, well, the bacon and cornmeal! I tried them with maple syrup, but that wasn’t my thing. I tried them with tomato ketchup and that was good, then HP brown sauce and that was better!
Bacon Cornmeal Softies
Other recipes I have marked in this little treasure trove of pancakes are: basic pancakes, honey-bran pancakes with cheddar, honey-orange pancakes with orange butter, fresh peach pancakes with quick strawberry-peach sauce, banana-pecan pancakes with buttery bananas, Summertime blues with ten minute blueberry jam, apple walnut pancakes with spices apple-pear butter, light lemon pancakes with thick lemon curd, an apricot-ginger butter and last but by no means least – and how gorgeous does this sound? - oatmeal Raisin pancakes with cinnamon sour cream! I’m going to try them over the next few months, so you will probably be seeing more!
1 cup plain flour
2 tablespoons sugar
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup (8 fl oz) buttermilk
1 large egg
3 tablespoons (1 1/2 oz) unsalted butter, melted
In a medium bowl whisk the flour, sugar, baking powder, baking soda and salt. In another bowl or jug mix the buttermilk, egg and butter. Combine the wet and dry ingredients and cook away!
Makes about 8 4 inch pancakes.