With pancake day fast approaching we’ve asked executive chef Hefin to whisk up a storm with his best pancake recipe featuring Bodnant’s very own buttermilk.
100g of plain flour
284ml Bodnant buttermilk
25g Bodnant butter
2 tsp of baking powder
½ tsp bicarbonate of soda
2 tsp baking powder
1 tbsp golden caster sugar
2 large eggs (separated)
1. For the pancakes, sift the flour, baking powder, bicarbonate of soda, sugar & a pinch of salt into a bowl.
Whisk the egg whites until stiff.
Mix together the egg yolks, buttermilk & melted butter. Whisk into the flour mixture until the batter is thick & smooth.
Carefully fold the egg whites into the batter until evenly mixed.
2. Heat a large frying pan, preferably non-stick & brush lightly with melted butter.
Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter.
When the surface has dulled slightly & bubbles appear, after about 3-4 minutes, carefully flip the pancakes
over and cook on the other side until browned.
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The Bodnant Estate is a strikingly beautiful agricultural estate in North Wales.
Set in hilly and wooded countryside in the lower reaches of the Conwy Valley it commands spectacular views across to Snowdonia.
Find out more here