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This is exactly what weekend breakfasts are all about.

These are fluffy and spongy American style pancakes and the best pancakes Iโ€™ve ever eaten. I can already see the barrage of comments about those Japanese style pancakes and how light and fluffy they are but in truth I donโ€™t see them as pancakes more as souffle and yes, they take as much work as a souffle to get right. I do love them, but they require as much work and attention as a new born baby. These pancakes are simple and delicious just a matter of stirring wet ingredients into dry and dolloping into a greased pan for a few minutes. To get even sized pancakes I would recommend using a quarter cup measure it makes the perfect sized pancakes. Enjoy warm from the pan with an ooze of maple syrup, crispy bacon or with lemon juice and sugar.

I believe it is also very important not to use a whisk to combine the batter as this over works the batter making a tough pancakes. Instead, simply fold the ingredients together with a rubber spatula until just combined you want to remove most lumps but if the odd one remains it will not affect the pancakes.

AuthordanieldiverCategory

Buttermilk Pancakes with maple syrup

Yields12 Servings

 160 g Plain flour
 ½ tsp Bicarbonate of soda
 ½ tsp Baking powder
 1 tbsp Caster sugar
 1 pinch Fine sea salt
 250 ml Buttermilk
 2 Eggs
 Vegetable oil to grease the pan

1

In a bowl combine the dry ingredients flour, bicarbonate of soda, baking powder, sugar and salt and mix to disperse ingredients.

2

In a small measuring jug or bowl mix together the buttermilk and eggs. Tip into the dry ingredients and fold in with a spatula until just combined.

3

Leave the batter to rest while you grease and heat a non stick pan over a low heat. When hot add a 1/4 cup measure of batter. Cook on the first side until bubbles form on the top then flip over and cook for about 1 minute. You should be able to cook four at a time, so simply repeat until all batter is used. Remove to plate and eat with your favourite accompaniments.

Ingredients

 160 g Plain flour
 ½ tsp Bicarbonate of soda
 ½ tsp Baking powder
 1 tbsp Caster sugar
 1 pinch Fine sea salt
 250 ml Buttermilk
 2 Eggs
 Vegetable oil to grease the pan

Directions

1

In a bowl combine the dry ingredients flour, bicarbonate of soda, baking powder, sugar and salt and mix to disperse ingredients.

2

In a small measuring jug or bowl mix together the buttermilk and eggs. Tip into the dry ingredients and fold in with a spatula until just combined.

3

Leave the batter to rest while you grease and heat a non stick pan over a low heat. When hot add a 1/4 cup measure of batter. Cook on the first side until bubbles form on the top then flip over and cook for about 1 minute. You should be able to cook four at a time, so simply repeat until all batter is used. Remove to plate and eat with your favourite accompaniments.

Buttermilk Pancakes
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3 Comments on “The Best Buttermilk Pancakes

  1. Pingback: The Best Buttermilk Pancakes โ€” Easy Recipes | Daniel Diver | My Meals are on Wheels

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