Buttermilk Pancakes

INGREDIENTS

1 cup all-purpose flour

1 teaspoon baking powder

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

Plus extra melted butter for greasing the
pan.

METHOD

Buttermilk Pancakes: In a large bowl whisk
together the flour, baking powder, baking
soda, 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).

WOULD YOU LIKE TO ?

COMMENTS