My mum has been making self-raining pancakes every weekend and the recipe isn’t written down at all, it is a bit of self-raising flour, salt, sugar and mils all eyeballed and comes out great every time she makes them.So make this 

So to try replicating the same recipe with similar results to my Mum’s pancakes, there was a lot of research done and pancakes eaten in order to get similar results.

I also used a bit of flaxseeds since I like the textural contrast but the pancakes are still good without them

1 tbsp sugar

1½ cups self-rising flour

Pinch of salt

¼ tsp baking soda

1 large egg

1¼ cup buttermilk

2 tbsp vegetable oil

2 tbsp ground flaxseeds (optional)

Method

Whisk the sugar, flour, salt and baking powder in a medium bowl.

In a separate bowl, whisk the egg, buttermilk and oil until foamy. Add the flour mixture and flaxseeds (if using) and mix until just blended, leaving a few small lumps of flour is OK.

Let the batter rest for 30 minutes while you heat up your frying pan.

Heat your frying pan to medium heat until a drop of water splashed onto the surface bounces across the pan. Brush the pan lightly with vegetable oil.

For each pancake, drop ¼ cup of the pancake batter onto the frying pan. Flip the pancake over once bubbles have risen to the surface and cook the second side until golden brown.

Serve hot.

Smoked Salmon and Bagel Bar

I first tried Jamim Salmon when we were in Seattle! I worked with Angela and she shared that her husband, Chef Tracey smoked salmon over alderwood and have a company called Jamin Salmon. (more…)