Updated: Feb 16, 2021
Buttermilk is just amazing. Makes cakes taste better, and gives them a slight tangy taste.
But in pancakes, buttermilk reacts with the baking powder and baking soda and makes them fluffy and rise beautifully. So I'm going to share exactly how I make them so you can try it at home too.
Preparation Time 20 minutes plus 30 minute rest time
Cook Time 10 minutes
2 cups all purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups butter milk
2 eggs- beaten
3 Tablespoons butter- melted
oil for greasing the pan
In a large bowl combine: flour, sugar, baking powder, baking soda and salt. Whisk well and set aside.
Make a well in the dry ingredients. Pour in the beaten eggs and melted butter.
Slowly pour in the buttermilk until a thick batter forms. You may need less than the 2 cups, so start off with half a cup and adjust until you acquire the right consistency. The batter should be thick.
Refrigerate the batter for 30 minutes to an hour. This batter can be refrigerated overnight too.
Take a a non stick frying pan/ skillet and place it on a medium low heat.
Add a teaspoon of oil to the pan.
When the oil is warm, scoop in 1/3 cup of batter into the pan and smooth out.
Allow the to cook on a low heat for 3-4 minutes until bubbles form on the top of the pancake.
Flip the pancake and cook for an additional minute. Serve immediately.
To serve: Pile them up high, top with butter, fruits and maple syrup.
Customise your pancakes:
Chocolate chip buttermilk pancakes : add 1/2 cup chocolate chips to the batter. Serve with whipped cream and chocolate sauce.
Mixed berry pancakes: fold in 1/2 cup chopped berries. Serve with fresh berries, compote and fresh whipped cream.
Lemon Pancakes: add the zest of one lemon to the batter. Serve with a squeeze of lemon, and top off with some sugar.