Harts of Stur Kitchen issue 09, spring 2019 | Page 20

Harts Kitchen
Learn by Harts: Pancakes
Flash in the Pan
HARTS
TEAM TIP
For perfectly-shaped breakfast
pancakes use a cookie cutter
as a mould. Works well
when frying eggs too!
Sophie
Drop these pancakes on your breakfast table says
award-winning food writer Angela Clutton and
stand back as they are devoured in record time
M
y favourite
pancakes to
make and eat
every Shrove
Tuesday are
the stacks
of slightly risen crempog,
which are a Welsh tradition.
If you aren’t familiar, think of
American pancakes and you
are on the right lines – but
these are distinctly smaller
and lighter. Mighty tempting
for an indulgent breakfast,
afternoon tea or dessert with
some cream or yoghurt on
the side.
Buttermilk is the traditional
ingredient for its acidity, which
reacts with the bicarbonate of
soda to give a characteristic
bubble and rise. Here, that is
replicated with a mix of milk
and infused vinegar. Add a
handful of raspberries to the
batter, and the quick cooking
in the hot griddle or frying
pan gets the raspberries going
just enough to release their
flavour without them losing
their shape. Their sweetness
marries gorgeously with the
gentle acidity of the pseudo-
buttermilk.
The Vinegar Cupboard by Angela Clutton
(Bloomsbury Absolute, £26) is published
7th March 2019. Photography © Polly
Webster
Raspberry Drop Pancakes
Makes 16
Ingredients
200ml whole milk
1 tablespoon herb- or flower-infused vinegar
25g butter, plus extra for cooking and serving
180g plain flour
1 egg, beaten
¾ teaspoon bicarbonate of soda
90g raspberries
Honey, golden syrup or maple syrup for
drizzling
Method
Stir together the milk and vinegar in a bowl
or jug and set aside. Melt the butter and set
aside to cool.
1. Sift the flour into a large mixing bowl, then
use a hand whisk to mix in the melted butter
and the milk and vinegar mixture until you
have a smooth batter. Then whisk in the egg.
The batter can be made to this point a couple
of hours before using.
2. Just before you’re ready to start cooking,
whisk in the bicarbonate of soda then gently
fold through 70g of the raspberries, keeping
the rest for serving.
3. Grease a frying pan or griddle with a small
knob of butter and heat it until good and hot.
Make a pancake by dropping 1 tablespoon of
the batter into the pan and then repeat, doing
four or five pancakes at a time. Allow to cook
for a couple of minutes until bubbly and
puffed up and the underside is golden brown.
Flip them over and repeat on the other side.
Keep the pancakes warm while you finish
the rest (adding more butter to the pan as
necessary), building up stacks of pancakes as
you go with a little butter, a few raspberries
and a drizzle of honey or syrup between
each layer.
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