American buttermilk pancakes
Light, fluffy and easy to prepare. Perfect for breakfast with fruits and whipped cream, or for a savory breakfast - with eggs and bacon. An American classic.
Equipment
- 1 big bowl
- whisk
- frying pan
- microwave or small panto melt butter
- miarki measuring cups and spoons; cup = 250ml, Tbsp = 15ml, tsp = 5ml
Ingredients
- 2 cup flour
- 3 Tbsp sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1¼ tsp salt
- 2½ cup buttermilk
- 2 eggs large
- 3 Tbsp butter
Instructions
- Remember that the ingredients should be at room temperature. Take them out of the fridge in advance to warm them up, or warm them up slightly in the microwave (buttermilk). Melt the butter in the microwave or in a pot and cool to room temperature.
- Add flour, sugar, baking powder, baking soda and salt to a large bowl. Mix with a whisk and make a well in the middle.
- Pour the buttermilk, melted butter and crack the whole eggs into the well.
- Mix all ingredients gently and roughly with a whisk. It is very important not to combine the ingredients too thoroughly. Delicate panacakes need a "messy", lumpy dough!
- Heat some oil or butter in a pan. Add the dough in portions, about ⅓ cup or less per piece (I prefer smaller pancakes). Fry until the bottom is nicely browned and bubbles appear on the surface, about 3-4 minutes. Turn over and fry on the other side until the pancakes are beautifully risen and golden brown.
- Keep the already fried pancakes warm, for example in a slightly heated oven, while you fry subsequent portions of dough. Ready-made pancakes are delicious in any version: sprinkled with powdered sugar, with jam, strawberries, blueberries and whipped cream. They also taste perfect in a classic American version, with a bit of butter, fried eggs, bacon and maple syrup.