It’s National Pancake Day the origins of which are based in the tradition of using up all the left over dairy products to make into pancakes, since dairy consumption was forbidden during Lent. The United Kingdom, Ireland and Australia celebrate National Pancake Day every year. Towns in Britain have pancake races in which participants must make a dash from one point to another with a skillet containing a pancake that they must flip a certain number of times before crossing the finish line. Some races like the one at Olney in Buckinghamshire, date as far back as 1445!
Buttermilk Pancake Recipe
2 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
½ teaspoon of salt
2 tablespoons of sugar
2 large eggs, lightly beaten
3 cups buttermilk or use ½ buttermilk and ½ sweet milk
4 tablespoons of unsalted butter, melted
2 tablespoons of vegetable oil
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons of melted butter, vegetable oil; whisk to combine. Do not over mix the batter. Your pancakes will turn out fluffy if you don’t over mix.
Melt butter and oil in the bottom of a skillet.
Test skillet by sprinkling a few drops of pancake mix on it. If the drops start to brown and spatter then it’s hot enough.
Use a soup ladle to pore the batter in the skillet, about 1/2 cup then pour pancake batter in a round pool. When pancakes have bubbles on top and the edges are simmering and crisping up then flip over. Cook until golden on bottom.
Serve with butter and golden syrup or with cinnamon sugar and fresh squeezed lemon juice.