Fluffy buttermilk pancakes

Fluffy buttermilk pancakes

Prep: 10 min · Cook: 15 min · Total: 25 min

Ingredients

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• 200 g plain flour
• 2 tsp baking powder
• 1 tbsp caster sugar
• 2 eggs
• 250 ml buttermilk
  I don’t have this

  For this batter, use 250 ml milk mixed with 1 tbsp lemon juice; rest for 5 minutes.

• 30 g butter, melted

Method

1. Whisk flour, baking powder and sugar in a bowl.
2. Beat the eggs with buttermilk and melted butter, then stir into the dry mixture just until combined.
3. Heat a non-stick frying pan over medium heat. Spoon in small rounds of batter, leaving space between them.
4. Cook for about 2 minutes until bubbles form and the underside is golden. Turn and cook for 1–2 minutes more. Repeat with the remaining batter.

Equipment

Kitchen scales, mixing bowl, spoon and the pan or tray listed in the method.

Kitchen notes

Serve with fruit or a little maple syrup. Batter thickness varies; add a splash of milk if necessary.

Storage

Cool promptly and refrigerate in a covered container. Use within 2 days. These demo recipes should be kitchen-tested before publication.

Reheating

Reheat savoury cooked dishes until steaming hot throughout. Serve cakes and bread at room temperature.

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