Cook and Scale
Fluffy Buttermilk Pancakes
4 servings · 25 min total
Tall, tender pancakes with a tangy buttermilk crumb and golden edges. A weekend breakfast worth getting up for.
Ingredients
- 250 g wheat flour
- 2 tbsp white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 pinch salt
- 5 dl buttermilk
- 2 egg
- 50 g butter
- 4 tbsp maple syrup
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Mix the dry ingredients — Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
- 2.
Combine wet and dry ingredients — In a jug, whisk the buttermilk, eggs and melted butter. Pour into the dry ingredients and stir just until combined; a few lumps are fine.
- 3.
Cook the first side — Heat a lightly greased non-stick pan over medium. Ladle in the batter and cook until bubbles form and pop on the surface, about 2 minutes.
- 4.
Flip and finish cooking — Flip and cook the other side for a minute until golden. Keep warm and repeat with the rest. Serve stacked with maple syrup.