Taking a day off from work was probably one of the best decisions I have made. Well, saying that I don’t look forward at a never ending inbox tomorrow. Having said that you must now be wondering as to why a day off was a best decision I made. Hmmm this is because not that caught up with some extra hours of beauty sleep but because I woke up to prepare some fresh homemade Canadian pancakes for breakfast.
So pancakes huh? and its 4th March. Does it ring a bell? Yes, of course its ‘The Pancake Day’. Now let me tell you although I come from a Catholic family in India we don’t have pancake days. So, I wondered why do we have a pancake day, a day preceding the Ash Wednesday in UK. My curiosity led me in to some research and the story goes like this ‘Eat a good fatty food before the season of Lent begins’. Now am just kidding, the real significance of this day is to ‘Self examine, reflect, consider the wrong doings and repent along with the need for spiritual growth’ while preparing for the season of Lent. Having loads of friends in Canada and wanting them to be part of my World Kitchen I dedicate this recipe to all them. Wishing all my friends and family all over the world a Happy Pancake Day and a blessed Lent.
- 150 grms of self raising flour
- 120 ml buttermilk
- 1/2 level tsp of baking powder
- pinch of sea salt
- 3 eggs beaten
- 25-50 grms of unsalted butter
- Maple Syrup
- Creme fraiche (optional)
- Icing sugar (optional)
- Sieve the flour, baking powder and salt in a large mixing bowl and make a well in the middle.
- In a separate bowl whisk the buttermilk along with 75 ml of cold water.
- Slowly incorporate this to the flour with each new addition of the liquid.
- Finally add eggs a little at a time until you have incorporated a smooth batter by whisking.
- Heat a non stick pan, add a little butter to grease the pan.
- Place 2-3 spoonful of batter in the pan and allow them to fry on each side for 1 minute. (until you see small bubbles appearing)
- Let them rest on a kitchen towel to absorb any excess fat.
- Serve them warm with a dash of maple syrup along with creme fraiche and a dust of icing sugar.