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Buttermilk Pancakes

Ingredients

2 cups of plain flour

3 tsp of baking powder

1 pinch of salt

2 tbsp of sugar

2 eggs, lightly beaten

3 cups of buttermilk

75g of unsalted butter, melted (plus a little extra butter to grease the pan)

maple syrup for serving, if desired.

Method

Sift the flour into a large bowl. Add baking powder, salt and

sugar and stir to combine. Create a well in the centre of the bowl

then add eggs, buttermilk and melted butter. Gently whisk the

dry ingredients into the middle until combined (small lumps are

normal).

Warm a GreenPan Stockholm 28cm Crêpe Pan over medium

heat using a small portion of butter to lightly grease the pan. Pour

a ladleful of batter (approximately ¼ cup) into the pan. Cook each

pancake for approximately two minutes or until bubbles appear

on the surface. Flip the pancake and cook on the other side for

about a minute. Remove the pancake from pan and transfer onto

a plate. Keep warm by covering with a clean tea towel. Repeat

method with remaining batter. Serve pancakes stacked on a

plate topped with maple syrup.

Variation: Buttermilk Banana Pancakes
Once you have mastered this quick recipe, experiment with
different toppings and fillings. Adding a few slices of banana to
the pancake as soon as the batter has been poured onto the pan
makes for a delicious variation. Frozen berries also work well if
added to the pancake whist cooking, or scattered fresh on top
when serving.
Last modified on Tuesday, 17 July 2012 15:15
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