American
Buttermilk Pancakes
Tall, tangy diner pancakes. The batter should stay lumpy - beating it smooth is what turns pancakes into rubber discs.
- Time
- 25 mins
- Serves
- 4
- Steps
- 7
- Ingredients
- 9
Method
- 01
Whisk the flour, sugar, baking powder, bicarbonate and salt together in a large bowl.
- 02
In another bowl beat the buttermilk, eggs and melted butter.
- 03
Pour the wet into the dry and fold about ten times only. Lumps are correct - overmixing develops gluten and flattens them.
- 04
Rest the batter 10 minutes; it will thicken and bubble as the raising agents wake up.
- 05
Heat a non-stick pan over medium and wipe it with a little butter.
- 06
Ladle in the batter and cook until bubbles form and the edges look dry, about 2 minutes, then flip once and cook 1 minute more.
- 07
Resist pressing them down with the spatula. Stack and serve with butter and maple syrup.
Cooking Tips
- Fold about ten times and stop. Lumps are correct; a smooth batter develops gluten and gives you rubber discs.
- Rest the batter 10 minutes so the raising agents start working before it hits the pan.
Ingredient Substitutions
- No buttermilk: whole milk with a tablespoon of lemon juice, left 10 minutes, does the same job.
- Half wholemeal flour works, though the pancakes come out denser.
What to Serve With It
- Serve in stacks with butter and maple syrup, or fresh berries.
Storage and Reheating
- Keep 2 days and reheat in a toaster. Freeze with baking paper between them for up to a month.
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