Buttermilk Pancakes
Buttermilk Pancakes are deliciously buttery and fluffy with golden, crisp edges! With some tips and tricks to help you get a steaming stack of incredible tasting pancakes, you can now quench your pancake craving whenever it hits. Weekends will never be the same again!
Foto: Cafe DelitesIngredients
- 2 cups all purpose (or plain flour)
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk (plus up to 1/4 cup extra if needed)
- 1/3 cup unsalted butter (melted)
- 2 teaspoons pure vanilla extract
- 2 large eggs
Steps
Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the buttermilk, slightly cooled melted butter, vanilla and egg.
Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).(The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
Set the batter aside for a good 10 minutes to let rest and settle the ingredients into each other while heating up your pan or griddle.
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour 1/3 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
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