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| Image coutesy of Getty. Will upload mine soon! |
Mmm mmmm... there's nothing quite like the smell of freshly-made pancakes as you wake up in the morning.
Buttermilk is the liquid left behind after churning milk into cream. The tartness of buttermilk is due to the presence of acid in the milk. The increased acidity is primarily due to lactic acid, a byproduct naturally produced by lactic acid bacteria while fermenting lactose, the primary sugar found in milk.
All that science aside, this means that the acidity reacts with the baking powder and soda for an extra fluffy and light pancake. Of course, it also adds a great flavour, which is icing on the proverbial pancake.
You can have them plain, or add a handful of fresh berries or chocolate chips as well.
- 130g plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 large egg, lightly beaten
- 240ml buttermilk
- 40g unsalted butter, melted
- Extra melted butter for greasing the pan
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. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough.
Heat a frying pan or griddle over medium high heat, then using a brush, grease the pan with a little melted butter. Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan. 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 between batches. Serve immediately with butter and maple syrup or some homemade raspberry or strawberry preserves.
More for the last meal:
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