Buttermilk Pancakes

INGREDIENTS

1 cup all-purpose flour1 teaspoon baking powder ½ teaspoon bicarb ¼ teaspoon salt 2 tablespoons (28 grams) granulated white sugar 1 large egg, lightly beaten 1 cup (240 ml) buttermilk 3 tablespoons (40 grams) unsalted butter , melted
If the batter is too thick add some milk

METHOD

Buttermilk Pancakes: In a large bowl whisk together : the flour,Baking powdrr salt and sugar. In a separate bowl whisk together the egg, buttermilk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough. Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter.
Using a small ladle or scoop, pour about ¼ cup of pancake batter onto the pan, spacing the pancakes a few inches from each other. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).

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