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.