Recipe adapted from The Seasonal Baker
(Makes about 12 five-inch pancakes)
2 cups of all-purpose flour
1 1/2 tablespoons of sugar
1 teaspoons of coarse salt
1 teaspoon baking powder
1/2 teaspoon of baking soda
2 1/2 cups of buttermilk
2 large eggs
1/2 stick of unsalted butter, melted
- Whisk the buttermilk and eggs together until combined.
- Add in the flour, sugar, salt, baking powder, and baking soda. Gently whisk to mix, it is OK for there to be lumps, you don't want to over mix the batter.
- Add in the melted butter and gently stir together.
- Have your hot griddle or pan ready. Ladle about 1/4 cup of batter in. Watch for air bubbles that rise to the top of the pancake. After counting about 15-20 bubbles pop, it is generally the time to flip! You can also take a peek with your spatula to see if the other side is golden brown. The pancake shouldn't stick, another indication that it's ready to be flipped.
- Give it 20-30 seconds and take a peek with your spatula. When the bottom is also golden brown, it is ready to be served!
Changes to the recipe include using less salt (1 1/2 teaspoon) and more butter (1 1/2 tablespoon). The original amounts are in brackets.
I don't think I liked the tangy flavour of the buttermilk in the pancakes, there is a difference compared to the good old stand-by pancakes. But hey, I managed to finish the buttermilk in the fridge with this recipe, so on to the next baking project!