Cocktails and non-alcoholic mocktails are always a crowd-pleaser. Here’s some of the best cocktail and mocktail recipes if you’re set on effortless socialising at home this summer.
Recipe
Best light and fluffy buttermilk pancakes recipe
Get the kids in the kitchen and create a fun, family breakfast or brunch with this recipe for light and fluffy buttermilk pancakes.
If you're looking for a yummy pancake recipe to nail with the kids, then this one from the pastry chefs at Le Petit Gateau patisserie in Melbourne’s CBD is sure to become a family favourite.
Whether it’s the school holidays, weekends or after school, cooking is a great way to spend time together, and teach children basic cooking skills.
Not only do children enjoy measuring, pouring, and mixing, they love eating the results. And, depending on their reading level, they can also learn how to follow a recipe.
Sure, it’s messy, but you can teach them how to clean up, too.
Secret to light and fluffy pancakes
This pancake recipe is super light and fluffy due to the reaction of the buttermilk and baking soda. Once combined, the baking soda starts to release gas and bubbles. If you gently ladle the batter into the pan, this will help keep the pancakes light.
Once you discover how much fun you can have in the kitchen, there are other kid-friendly recipes you can try at home, like this easy rocky road recipe and one for salted caramel choc chip cookies.
Best light and fluffy buttermilk pancakes recipe
Ingredients
- 2 cups (240g) plain flour
- 3 tbsp (37g) sugar
- 1 ½ tsp (6g) baking powder (6g)
- 1 ½ tsp (9g) baking soda
- ½ tsp (3g) salt
- 1 ¾ cups (425g) buttermilk
- 2 (130g) large eggs
- 3 tbsp (45g) unsalted butter, melted
- vegetable oil, for greasing
Method:
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- Using the whisk, make a well in the centre.
- Pour the buttermilk into the well and crack the eggs into the buttermilk.
- Add the melted butter to the mixture. Starting in the centre, whisk everything together, moving towards the outside of the bowl until all the ingredients are incorporated.
- Heat a large non-stick pan over low heat. Lightly grease the pan with vegetable oil.
- Increase the heat to medium-low and use a ⅓ measuring cup to ladle the batter into the pan.
- Cook 1 to 2 pancakes at a time, taking care not to crowd the cooking surface.
- Cook the pancakes for 2 to 4 minutes until bubbles rise to the surface, and the bottoms are golden brown.
- Flip the pancakes and cook until the other side is lightly browned.
- Serve with your favourite topping and enjoy!
