Buttermilk Pancake
I had about 500 ml of buttermilk leftover in the fridge. I only used a little bit for Devil’s Food White Out Cake, so I urgently need to think about something to make them out of for before they are spoiled. I bumped into this great recipe of buttermilk pancakes. The website is absolutely helpful for a beginner pancake maker with all the details about how to make great pancakes till all the equipments and hints. If you would like the details, click on the link below the ingredients.
I used my precious non stick square pan. I bought them like ages ago, 7 years to be exact and never used it ever since. How silly of me! I am just concerned that all the steel hands living in my house will scratch and ruin my precious pan. Well after I used it for pancakes, I let them cooled down then straight to the sink for wash, wipe them dry, then straight to the storage.
My buttermilk pancakes are complimented with frozen blueberries and caramel crunch ice cream with the drizzle of maple syrup on top. They are absolutely to die for. Yummy yummy yummy
Ingredients
Recipe adapted from Scott Jenson: Buttermilk Pancakes, for details click here
- 350 ml buttermilk
- 1 egg
- 50 gr melted butter
- 2 tsp vanilla extract
- 125 gr plain flour
- 3 tbsp or 40 gr sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Mix all the dry ingredients in a bowl until well combined.
- Mix all the wet ingredients in a separate bowl and whisk lightly until just combined.
- Add dry ingredients into the wet mixture in 2 additions and whisk lightly. Do not over mix.
- Cook on low heat on both sides.
Preparation time (duration): 15
Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!
