Friday, 2 December 2011

American Buttermilk Pancakes

I've never been to America, so I can't compare to those I see on television. 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. So 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 14 - 5 inch pancakes

375g Plain flour
40g White sugar
10g Baking powder
7g Bicarbonate of soda
5g Salt
710ml Buttermilk
120ml Milk
3 Eggs
75g Butter, melted

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a separate bowl or a 1.5ltr jug, beat together buttermilk, milk, 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.

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