Now isn’t that the most delicious and beautiful stack of pancakes EVER? Since it’s currently strawberry season, I thought of using some in simple dishes. The truth is, eating pancakes is like a ritual for me. I don’t have pancakes all the time. But when I do, I like to take my time and make them on my own, build a huge stack and eat it all. I’m pretty selfish when it comes to pancakes, but don’t blame me, I’m sure this recipe will transform you too! I don’t like my pancakes to be perfectly circular either, because to me, pancakes aren’t a dainty little British afternoon tea kind of scenario. They’re meant to be devoured and you can’t exactly do that when you feel like you’re going to ruin an art piece on a plate or be embarrassed in front of the King.

Now when you’ll eat these (I’m so sure you will), you’ll notice that they are extremely moist, fluffy and light. That’s because of the buttermilk. It reacts with the baking soda to create voluminous pancakes with air bubbles, which perfectly goes with small chunks of sweet yet tart strawberry. However, you also need to preserve that while you are combining together the batter which you have to fold not mix. Combine the wet and dry ingredients only after you have completed all your mise en place. If you let the batter stand, the pancakes won’t rise in the pan!

So, how do they taste? Well, as I said, they’re extremely moist and fluffy and you get little creamy and tart surprises from those pieces of strawberry you folded into the batter. The syrup incites some child-like delight, but these taste delicious just on their own.

A tall stack

Makes 6 pancakes:

• 1 cup milk
• 1 tbsp. white vinegar or lemon juice
• 1 cup all purpose flour (can substitute with whole wheat flour)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• A pinch of salt
• 1 egg
• 2 tbsp. neutral oil
• 1/2 cup chopped strawberries + more for garnish
• Butter

Mix the milk with the vinegar or lemon juice and let it stand for about 5 minutes until the milk slightly curdles. The buttermilk is now ready. In a bowl, mix the flour, baking powder, baking soda and salt. To the buttermilk, add the egg and oil and mix with a fork, making sure the yolk is broken. Add this mixture to the dry ingredients and fold until there are just a few lumps of flour. Now add the strawberries and fold until everything just comes together. In a non-stick pan or large gridle, coat the surface with a little bit of butter. Use an ice-cream scoop (about 6 tbsp.) for each pancake. Once the top starts to bubble and the sides are slightly golden, quickly flip the pancake and cook till the other side is golden.

Garnish with some more strawberries and your favourite maple syrup or honey. Et voila!

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