Ssssshhh TOP SECRET!

I’m going to divulge one of our best sellers' secret recipe. The famous Riggers South Pancakes. Follow this and you’ll have beautiful thick yet light and fluffy pancakes. Like in a lot of professional recipes the key is not precise weights but rather ratios so the recipes can be scaled according to how busy you expect the day to be. In professional kitchens, food waste is an important issue, not because all chefs have some altruistic social and environment concern for motivation but rather the bottom line, food waste is throwing away money.

Ingredients (Scale up accordingly)

1 cup self-raising flour

1 whole large egg

1 flat table spoon baking powder

¼ cup caster sugar

Butter milk

Method

First combine all dry ingredients, then crack in your egg(s), while whisking, adding buttermilk until a medium thick batter has formed and there are no lumps of flour in the batter.

On a medium high heat in a buttered pan (ideally a hot plate although not common in domestic kitchens) place a scoop of pancake batter. Temperature control is important, you do not want to burn the outside of the pancake while the center is still gooey.

If done correctly you will be left with a perfectly golden brown thick pancake with a light and fluffy interior. 

Drop into Riggers South all week to try out these delicious pancakes for yourself. Served with lemon curd, caramel sauce, vanilla mascarpone, a mix of fresh berries and pistachio short bread crumb.