American Buttermilk Pancakes

This recipe came about while reading a book recently, that waxed lyrical about how light and fluffy buttermilk pancakes are, it was too strong an urge to ignore.


I gave in and made a batch, once made my whole family declared that these are the only pancakes to be made in the house from now on! Well how can I deny them such a simple pleasure.

Yield 20-24

Ingredients
375g Plain flour
50g White sugar
2tsp Baking powder
1tsp Bicarbonate of soda
1tsp Salt
750ml Buttermilk
4 Eggs
75g Butter, melted
1tsp Vanilla extract

Method
In a large bowl, combine flour, sugar, baking powder, bicarbonate of soda, and salt, in a smaller bowl or a 1.5ltr jug, beat together buttermilk, milk, vanilla extract,eggs and melted butter.

Keep the two mixtures separate until you are ready to cook.

Heat a lightly oiled griddle or frying pan over medium high heat, I used my 6 inch mini frying pan. You can flick water across the surface and if it beads up and sizzles, it's ready! Pour the wet mixture into the dry mixture, using a fork to blend. Stir until it's just blended together. Do not over stir!

Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. I flipped the pancake when they began to firm around the edges and bubbles appeared on the whole surface.

Brown on both sides and serve hot with crispy bacon and maple syrup.