31 May, 2011
Buttermilk Pancakes have a light and spongy texture and their flavor only hints of the richness and tanginess that buttermilk offers. You begin these pancakes as you would any regular pancake batter; by whisking together the flour, baking powder and salt. For this recipe, replace the milk with buttermilk. The Buttermilk Pancakes are so good with pure maple syrup.
1 cup All-purpose flour
1/2 tsp Baking powder
1/4 teaspoon Salt
1 Egg, lightly beaten
1 cup Buttermilk
Water to adjust the consistency
1.In a large bowl whisk together the flour,baking powder and salt.
2.In a separate bowl whisk together the egg and buttermilk.
3.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 until combined.
4.The batter should have some small lumps.
5.Heat a non stick frying pan over medium high heat.
6.Using a small scoop, pour about 1/4 cup (60 ml) of pancake batter onto the hot pan, one at a time or in batches and turn over. Cook until lightly browned (about 1-2 minutes).
Serve immediately with butter, maple syrup and fresh berries…