I grew up with English-style pancakes - thin like crepes and great with sugar and lemon. But the acidity of soured milk is perfect for creating thick, fluffy American-style pancakes ready for lashings of butter, maple syrup and bacon. This recipe is a great way to use up milk that's gone a little sour.
2 cups self-raising flour
1/2 tsp bicarbonate of soda
1 1/2 tbsp castor sugar
1 1/2 cups sour milk* (or 2 cups buttermilk)
1 egg, lightly whisked
butter, maple syrup and bacon, to serve
* Trust your nose: If your milk smells sour rather than rancid it is still good to use and can be used in any recipe that calls for buttermilk.
1. Combine the dry ingredients in a bowl and whisk in the sour milk and egg until just combined (a few lumps is fine). Allow the batter to stand for 20 minutes in the fridge.
2. Heat a non-stick frying pan over medium heat and fry ladles of batter into large pancakes for about two minutes on each side. If using a good non-stick pan you don't need to oil the pan before cooking.
3. Serve a stack of pancakes with butter, maple syrup and crispy bacon.
- More recipes to use up leftovers including stale bread, excess fruit, sour milk, leftover meat, pasta and rice here