Buttermilk Pancakes

Buttermilk Pancakes

fluffy, makes 10, 20 min

Ingredients

plain flour          220g
sugar                2 tbsp
baking powder        2 tsp
bicarbonate of soda  1/2 tsp
salt                 1/2 tsp
buttermilk           400ml
eggs                 2
melted butter        45g

The bicarb reacts with the buttermilk for lift, the baking powder adds extra. Don’t skip either.
A good use for the buttermilk from making butter.

Recipe

1. In the mixer bowl, flat beater on low, a few seconds to combine:

[flour 220g, sugar 2 tbsp, baking powder 2 tsp, bicarb 1/2 tsp, salt 1/2 tsp]

2. Lowest speed, pour in:

[buttermilk 400ml, eggs 2, melted butter 45g]

10 seconds, stop while it’s still lumpy.

Flat beater, not the whisk. Lumpy and thick is good. Smooth and glossy means you’ve overmixed.

3. Rest 10 minutes.

4. Buttered pan, medium heat. Flip when the bubbles pop, 2 minutes a side.

Medium heat is key: too hot burns the outside before the middle cooks, too low makes them flat.
Keep them warm in a low oven while you work through the batch.
Serve with maple syrup, berries, or a drizzle of hot honey.

❄ Freezer
Freeze: cool, stack with baking paper between, bag flat.
Reheat: from frozen in the toaster, oven or microwave.
Keeps: 2 months frozen.