American Buttermilk Pancakes
Fluffy, American buttermilk pancakes are divine. Serve with butter and lots and lots of maple syrup. Top with crispy bacon.
Servings: 8 pancakes
Equipment
- Measuring jug
- Non-Stick Pancake Pan
Ingredients
- 300 grams plain flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar , caster or granulated
- 2 large eggs , whites and yolks separated
- 400 ml buttermilk
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter melted
- maple syrup to serve
- blueberries optional
Instructions
- In a large bowl, whisk the salt, baking powder, baking soda, flour, and sugar. Set aside.
- In a medium bowl, add the egg yolks, buttermilk, vanilla extract, and melted butter. Mix to combine.
- Combine the wet mixture with the dry mixture. Stir and let sit for 5 minutes while whisking the egg whites.
- In a small bowl, beat the egg whites until soft peaks form.
- Gently fold in the fluffy egg whites. Don't over mix.
- Heat an electric griddle to 175C or put a non-stick pan on the hob and heat to medium-high.
- Season the pan with a bit of butter.
- Scoop the batter into the pan. Cook for 2-3 minutes until bubbles form and edges are dry. Flip and cook another 2 - 3 minutes.
- Serve warm, with butter and maple syrup.
Notes
Make them Blueberry Pancakes: Just scatter some fresh or frozen blueberries on the pancake once you have poured it into the pan. The fruit will heat through as your pancake cooks.