Lemon & Vanilla Miniature Pancakes
65g of plain flour.
1 tablespoon of caster sugar.
1/2 teaspoon baking powder.
1/2 teaspoon baking soda.
Buttermilk or 120ml milk & 1.5 teaspoons of lemon juice.
See below for the buttermilk substitute.
Half a whisked egg.
A dash of vanilla extract.
Fun fact. Despite their similar appearances, baking powder and baking soda are different. Baking soda is just sodium bicarbonate, which needs the presence of acid and liquid to work. While baking powder does include sodium bicarbonate (baking soda), it also contains an acid. Meaning it only needs liquid to get going.
If you don't have buttermilk to hand, then start off with this buttermilk substitute.
Simply whisk 120ml of milk with 1.5 teaspoons of lemon juice and put to the side.
Pop the dry ingredients into a bowl, then slowly add your buttermilk, the whisked egg and the vanilla extract. Mix until the majority of flour lumps have gone.
Pop the mixture into a squeeze bottle, a piping bag or something similar.
Heat a large frying pan or crepe pan with a small amount of olive oil and then start experimenting.
We recommend piping out pancakes smaller than you might think, as they spread a little. Leaving enough space between each.
To turn the pancakes we use chopsticks to get in between them. Turn initially when the mix dries on top, then again after around 35-50 seconds.
Being as small as they are, these little pancakes go cold quite quickly. So keep them warm in an oven on a low to medium heat.
Once you have as many as you would like, we love to dress with blueberries, maple syrup and a little lemon juice.