buttermilk pancakes - the kind of cook recipe

Buttermilk Pancakes are deliciously buttery and fluffy with golden, crisp edges! With some tips and tricks to help you get a steaming stack of incredible tasting pancakes, you can now quench your pancake craving whenever it hits. Weekends will never be the same again!

INGREDIENTS

2 cups all purpose (or plain flour)
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk (plus up to 1/4 cup extra if needed)
1/3 cup unsalted butter, melted
2 teaspoons pure vanilla extract
2 large eggs

INSTRUCTIONS

Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the buttermilk, slightly cooled melted butter, vanilla and egg.
Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that’s okay).(The batter will be thick and creamy in consistency. If you find the batter too thick — doesn’t pour off the ladle or out of the measuring cup smoothly — fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
Set the batter aside for a good 10 minutes to let rest and settle the ingredients into each other while heating up your pan or griddle.
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour 1/3 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

NOTES

Nutritional Information has been calculated per pancake.

NUTRITION