A household favourite every time the currant bush starts producing! Freezing the berries beforehand helps prevent them from sinking into the batter, keeping your pancakes light and fluffy. Every bite is packed with tiny pearls of tartness. This recipe feeds 2-3 people.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter (or oil)
- 1 teaspoon vanilla extract
- 1/2 cup frozen red currants (use more to desired tartness)
- Butter or oil for frying
Instructions:
- Prepare the dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt
- Mix wet ingredients. In a separate bowl, whisk together the milk, egg, melted butter/oil, and vanilla extract
- Combine wet and dry. gently mix until just combined. Be careful not to over mix! The batter should be a little lumpy.
- Gently fold in the frozen currants into the batter. To avoid bleeding you can toss the currents in flour before hand.
- Heat a non-stick pan or cast iron over medium heat and add your butter/oil. Pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. About 2-3 minutes per side.
- Serve pancakes warm with extra butter, maple syrup, and whipped, or ice cream if you're needing a real treat! Sprinkle more fresh currants on top for that little pop of colour.
Tip: Add a little lemon zest to your batter to enhance the flavours of the currents!
