Classic Buttermilk Pancakes

Buttermilk makes this pancake recipe extra light, spongy and fluffy. These right here are the star of your breakfast table.

INGREDIENTS

• 2 1/4 cups all purpose flour
• 3 tablespoons sugar
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups buttermilk
• 3 tablespoons unsalted butter – melted and cooled
• 2 eggs

PROCEDURE

Step 1

Measure out the ingredients. If you cannot get buttermilk, make sour milk. Mix 1 cup evaporated milk with 1 cup water OR mix 2/3 cups powdered milk with 2 cups of water. Take out 2 tablespoons of milk and replace with 2 tablespoons of vinegar or lemon/lime juice and allow to stand for 5 to 10 minutes.

Step 2

Whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in the middle.

Step 3

Whisk together the eggs, melted butter and milk then add to the flour mixture.

Step 4

Mix just until combined. Batter should not be smooth.

Step 5

Heat up a non stick frying pan over medium heat and grease lightly with butter or oil.

Step 6

Add 1/3 to 1/2 cup of batter into the pan and turn down heat to low.

Step 7

Flip pancake when the edges seem dry and bubble start to appear and cook until bottom is lightly brown. Repeat process till batter has been used up.

Step 8

Serve as is or with syrup, fruits and topping of choice.