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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. Make a well in the center of the dry
ingredients and then pour in the egg mixture, all at
once, and stir (with a rubber spatula or wooden spoon) just until combined. The batter should have some small
lumps. (Do not over mix the batter or the pancakes will be tough.)
(The pancake batter can be covered and stored in the refrigerator for up to 24
hours.)
Heat a frying pan or griddle over
medium high heat until a few sprinkles of water dropped on the pan or griddle splatter.
Adjust the temperature as needed. Can also use an electric griddle with the
temperature set at 350 degrees F (180 degrees C). Using a piece of paper towel
or a pastry brush, lightly brush the pan with melted butter or oil (or spray
with a non stick vegetable spray.)
Using a small ladle or
scoop, pour about 1/4 cup (60 ml) of pancake batter onto the hot pan, spacing
the pancakes a few inches apart. 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).
Repeat with remaining
batter, brushing the pan with melted butter or oil between batches.
Serve immediately
with butter and maple syrup or your favorite jam.
Makes about 8 - 4 inch (10 cm)
pancakes.
Scan for Demonstration Video |
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Buttermilk Pancakes
Recipe:
1 cup (130 grams) all-purpose
flour
1 teaspoon
baking
powder
1/4
teaspoon baking soda
1/4 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.
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