Fluffy Buttermilk Pancakes


Fluffy Buttermilk Pancakes

Buttermilk Pancakes:

2 cup (250 grams) Self raising flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup caster sugar

2 eggs, lightly beaten

1 cup (250 ml) buttermilk

3 tablespoons (40 grams) unsalted butter, melted

Plus extra melted butter for greasing the pan.

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Instructions:

Step 1. In a large bowl sift together flour, salt, baking soda and sugar. Set aside. In a medium bowl beat eggs until fluffy and uniform in colour. Whisk in buttermilk and Stir in melted butter and vanilla extract.

Step 2. Make a well in the centre of the dry ingredients. Pour the wet mixture into the well. Gently add the dry ingredients into the well and stir until flour is incorporated. (Be very careful here and do not over stir. Batter should be lumpy.)

Step 3. Heat a nonstick frying pan to 350 F. (This is the standard tempt. but frying pans seem to heat differently. I have to heat mine to medium on the smallest burner on the gas cooker. It may be best to do a test pancake first to test out what is the best temp for your frying pan)

Step 4. Place ⅓ cup worth of pancake batter onto the hot frying pan. (I spread the batter out a little as I’m pouring it on since the batter is thick if it has sat for a while.) Cook pancakes until bubbles break on the surface and then flip them over and cook the other side until golden.
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Spread melted butter on top of each pancake and place in a stack. Serve hot with syrup and fruit.

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