Buttermilk Pancake Recipe
While many resort to pancake mix when making a special weekend breakfast, homemade pancakes are a must. As long as you follow the recipe and keep an eye on the heat, you'll produce something that looks like pancakes. If your flipping skills are a bit messy, don't worry! You'll get better with practice. When in doubt, refer to our essential tips for making pancakes so you can whip up an impressive stack to serve to your friends and family.
| Source: Chef Raphael |
Nutrition: per serving
- kcal612
- fat34g
- saturates11g
- carbs68g
- sugars4g
- fibre3g
- protein11g
- salt1.8g
Ingredients:
2 Eggs
1 cup buttermilk- Take a cup of milk and squeeze in 1 tbsp. of lemon/vinegar. Mix it and let it stay for about 10 minutes. It will be thick
40 gm (About 3 Tbsp.) Sugar
Self-rising flour (140gm/1 cup)
Method
Give them a quick whisk until mixed. In a sieve, sift the Self raising flour into the liquid mixture. Sifting helps eliminate the lumps in flour. Mix well with a whisk. If you use a fork it will not give you a smooth batter. Mix until all the flour is fully incorporated. The mixture SHOULD be thick when done.
Heat your pan and add little oil when using a nonstick pan. Using a suitable ladle, pour the pancake batter on the hot pan and allow to spread by itself without turning the pan. On a medium heat, allow to cook until you see the holes on top and the surface dries up. It will take about 1 minute.
To confirm its done, lift one end to see the bottom is nice and brown. Turn to cook the second surface. Depending on one's taste you can cook the first side till dark but take care not to BURN! The second side cooks faster so take care not to leave it unattended.
When cooked the pancake will be dry with small holes on the inside. Notice the center is dry and cooked through. Repeat the process and stack up the pancakes ready for serving.
