American

Buttermilk Pancakes

Name: Buttermilk Pancakes
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 250 grams Plain flour; 400 ml Buttermilk; 2 Eggs; 50 grams Butter, melted; 2 tbsp Caster sugar; 2 tsp Baking powder; 1/2 tsp Bicarbonate of soda; 1/2 tsp Salt; Maple syrup and butter (to serve)

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.

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