AMERICAN BUTTERMILK PANCAKES
Every day is pancake day in the great US of A. Great with bacon and maple syrup or simply with butter these buttermilk pancakes are rich and fluffy. The perfect breakfast treat.
- 140 g plain flour
- 1 tbsp caster sugar
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 1 egg beaten
- 2 tbsp of melted butter
- 284 ml buttermilk
- oil or butter for frying
Mix all of the dry ingredients in a large bowl.
In another bowl, mix beaten egg, the butter and the buttermilk.
Create a well in the middle of the dry ingredients, and pour in wet mixture. Stir lightly until it is just all mixed in then stop, do not over stir. The batter should be slightly thicker than natural yoghurt.
Heat your favourite cast iron pan on a medium low heat. Add about 1 to 2 tablespoons of butter.
Ladle a spoonful of batter into griddle about the size of your hand. You'll get two or three in the pan depending how big it is, leave some room for them to spread slightly and room to flip them over.
Slowly cook the pancake until the edges are fairly dry and bubbles appear in the centre. Flip the pancake with a spatula and cook for an additional 2 minutes.
Repeat with remaining batter, adding more butter and adjusting the heat as needed.
Serve with butter, maple syrup, bacon, chocolate chips or berries and whipped cream.