Much like the bagel, the “American Style Pancake” is very elusive in the United Kingdom. Although they do celebrate Pancake day, the traditional “pancakes” on this day are more like crepes – very thin and typically served with caster sugar and lemon juice. Pancake Day is the day before the start of Lent on Ash Wednesday which historically was the day that was the last opportunity to use up eggs and fats before embarking on the Lent fast and pancakes were the perfect way of utilising the ingredients (read more here).
When I was served my first “pancake day pancake” my first year in the UK I had a moment where I was like “These are NOT pancakes!” Yes, they were delicious, but they are certainly not fluffy diner pancakes smothered in thick syrup! Which further leads me to the next aspect of pancakes – the syrup. Maple syrup is difficult to come by in the UK and is very expensive. The Brits have “golden syrup” which is similar to a combo of maple syrup and honey, which again is sweet and sticky, but not a substitute for the real Canadian maple syrup.
Lastly, if you are a fan of buttermilk pancakes, buttermilk is the third misnomer/ingredient problem across the pond. Supermarkets in the UK sell “buttermilk” but it is more the consistency of American sour cream, whereas what the English deem “soured cream” has more of the consistency and tang of buttermilk in the states. The whole different naming situation was terribly confusing when I moved here and had various pancakes that really didn’t turn out correct!
Of course, when I went vegan, the entire structure of the pancakes had to be re-evaluated. I found that using one teaspoon of apple cider vinegar mixed in non-dairy milk it created a similar tang to buttermilk or alternatively plan, non- fat coconut yoghurt doubled by creating a buttermilk-like tang and could also be subbed for oil (if avoiding oil). I further used my trusty flax seed substitute for eggs; however, if the nuttiness/flavour isn’t “classic” for you, I have made these without them and it has turned out fine as well.
Anyway, I hope wherever you are in the world, maple syrup or golden syrup on hand, you will enjoy these perfect pancakes!
fluffy “buttermilk” pancakes
Ingredients
- 1 flax egg (1 tbsp flaxseed meal plus 2 tbsp water)
- 240 ml non-dairy milk
- 1 teaspoon apple cider vinegar
- 30 ml canola oil or vegan butter melted
- 1 teaspoon vanilla
- 155 grams flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 13 grams sugar
- ¼ teaspoon salt
- maple syrup golden syrup or honey for serving
Instructions
- Mix the flaxseed meal and water and set aside to allow time to congeal.
- Mix the apple cider vinegar and non-dairy milk together and also set aside to curdle slightly.
- Melt the vegan butter or coconut oil and set aside to cool.
- Mix the flour, sugar, baking powder, soda and salt and stir to combine.
- Pour the liquid mixture and flax egg into the dry mixture and whisk until smooth.
- Let batter rest for five to ten minutes.
- Heat skillet or pan with oil or butter until warm and when you flick some water on the pan it dances.
- Pour about ½ cup onto a non-stick pan or griddle and cook over medium-low heat for about four minutes or until the top begins to bubble, then flip the pancake and continue to cook for another two to four minutes.
- Serve warm with maple syrup or golden syrup!
- If you are doubling the batch or making lots of pancakes, you can keep them warm in a 100 °C (approx. 210 °F) oven until ready to serve.
I love the buttermilk explanation. Fantastic.