Buttermilk Pancakes with maple syrup

Buttermilk 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

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

7 Comments

    1. You could use self rising flour. I use plain flour in my recipes as it keeps longer than self rising. It also keeps the shopping ingredients down. I haven’t tested the recipe with self rising flour but it should work if you follow the recipe but don’t use the bicarb as self rising flour already contain raising agents.

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