Buttermilk pancakes – your fluffy sweet breakfast!
Buttermilk pancakes
Ingredients · Servings 4
- 300 g wheat flour (type 405)
- 2 tablespoons of sugar (heaped tablespoons; approx. 30 g)
- 2 tsp baking powder
- 0.5 TL Natron
- 1 pinch of salt
- 1 packet of vanilla sugar
- 3. Butter
- 2 eggs (size M)
- 500 ml buttermilk
- 4 tbsp rapeseed oil (for frying)
- 4 tablespoons maple syrup (for serving)
Method · 30 min
- In a large mixing bowl, thoroughly mix flour, sugar, baking powder, baking soda, salt and vanilla sugar.
- Melt the butter in a small saucepan over low heat and let it cool slightly. Whisk the eggs in a small bowl and add them to the dry ingredients along with the buttermilk and the melted butter.
- Mix all ingredients with a whisk or the beaters of a hand mixer until you have a smooth batter. Be careful not to overmix to keep the pancakes nice and fluffy.
- Heat one tablespoon of rapeseed oil in a non-stick pan for each batch of pancakes. Pour about a small ladleful (2-3 tablespoons) of batter into the pan for each pancake and cook four pancakes at a time over medium heat until golden brown on both sides.
- Arrange 4 finished pancakes on each plate and drizzle each with a tablespoon of maple syrup.
Start your day with a stack of wonderfully light and fluffy buttermilk pancakes. These light and fluffy treats are quick and easy to make and taste absolutely heavenly. Whether for a leisurely Sunday brunch or a sweet weeknight breakfast, these buttermilk pancakes make every meal a special treat. You absolutely have to try this recipe!
You will need: 1 large mixing bowl, 1 whisk, 1 coated frying pan, 1 spatula, 1 measuring cup, 1 small bowl.
