American buttermilk pancakes
PREP TIME 5 mins, COOK TIME 20 mins
2 cups self-rising flour
1⁄4 cup sugar
1 tsp baking powder
1 cup buttermilk
4 tbsp unsalted butter, melted and cooled, plus extra for frying and serving
3–4 tbsp milk (optional)
maple syrup, to serve
fresh berries or diced fruit, to serve
1 Put the flour, sugar, and baking powder into a large bowl and mix well with a balloon whisk. In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Make a well in the center of the flour mixture and gradually whisk in the buttermilk mixture to a smooth, thick batter. If the batter is not quite a thick pouring consistency, stir in 3–4 tbsp milk.
2 In a 6in (15cm) nonstick frying pan, heat a pat (about 1⁄2 tbsp) of butter over medium heat until the butter begins to sizzle. Pour in just enough batter to coat the base of the pan.
3 Cook the pancake over medium heat until the edges are set and small bubbles appear on the surface of the pancake, burst, and leave small “holes.”
4 Turn the pancake and cook for 1–2 minutes on the other side. Serve immediately, or keep warm in a low oven while you cook the remaining pancakes. Serve with unsalted butter, maple syrup, and a bowl of fresh berries or diced fruit for an indulgent weekend breakfast treat.
|American buttermilk pancakes|