Recipe by request. This recipe makes 3-4 pancakes. It’s a medium sized breakfast for one person. If you want more, just multiply up.
These are only approximate. You can fiddle them a bit in either direction and it works fine.
1/2 cup flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
1/4 cup of yoghurt
1/4 cup of milk.
1 tsp vegetable oil
I use a single fairly large measuring jug to do all the mixing in. It’s convenient, saves washing up, lets me pour the mix directly onto the frying pan, and lets me measure as I add things in.
Add all the liquid ingredients into the measure cup. Stir until reasonably well mixed. Add all the dry ingredients in. Stir again until reasonably well mixed (you don’t need to get all the lumps out – just the big ones). And you’re done. Time to cook. :-)
Cook them on a nonstick frying pan (no oil!) on a medium-low heat. You can cook them on a higher heat if you want (I do, but that’s because I have a gas hob and can’t *do* medium heat), but you’ll need to flip them fairly constantly. On the medium low heat you can wait until the pancakes start to bubble and then flip them the once.
The end result should be a golden brown colour on both sides, not too dark, and not still uncooked inside.
Total cooking time: The mix takes about five minutes, the cooking maybe 10-15.
Good point about leaving batter slightly lumpy. Shaking it in a covered pitcher works great, then pour.
For old timey American pancakes use buttermilk and bacon fat.
I would double most stuff and leave just one egg. cream of tartar is prolly not necessary with buttermilk.
Sorry about cream of tartar comment. I was way off. Americans always use baking powder I think. Use American brand of “double acting baking powder” , “clabber girl” and “calumet” are standards. and you can omit cream of tartar. Double acting means it has cream of tartar in it so it bubbles some without heat and then it bubbles more with heat due to baking soda, the second action.
2 eggs, beaten well
2 tbsp. sugar
2 c. buttermilk
1 tsp. soda
1 tsp. salt
1 tsp. baking powder
2 c. flour
2 tbsp. veggie oil , ideally bacon fat, soybean oil is fine.
Thanks for the comments landen.
The original recipe does indeed use the doubled proportions (and only one egg). I use the halved version because this gives a more manageable size for one or two people and makes the trick of mixing everything in the measuring cup easier.
Likewise buttermilk in the original recipe. I don’t use buttermilk because it’s hard to get! I don’t know if it’s just an american oddity, or if its absence is a british oddity, but I can hardly ever find it.
No comment on the cream of tartar. I’ve little clue as to the details of these mysterious white chemicals which go in our food. :-)