Fluffy Buttermilk Pancakes Recipe
Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.
This recipe has served me well for years. Whenever we have overnight company, everyone insists these are the best pancakes they've ever eaten. For those afraid of sour milk, it is simply a substitute for buttermilk. I use soured milk in every recipe that I have that calls for buttermilk and it works like a charm. It does NOT make things taste sour! Another note: the pancakes will start to "foam up" after you stir them. Resist the urge to stir them again. All those bubbles is what makes them so fluffy. The batter will be very thick and difficult to pour at this point.
This recipe has served me well for years. Whenever we have overnight company, everyone insists these are the best pancakes they've ever eaten. For those afraid of sour milk, it is simply a substitute for buttermilk. I use soured milk in every recipe that I have that calls for buttermilk and it works like a charm. It does NOT make things taste sour! Another note: the pancakes will start to "foam up" after you stir them. Resist the urge to stir them again. All those bubbles is what makes them so fluffy. The batter will be very thick and difficult to pour at this point.
Ingredients:
1 cup Buttermilk(To make buttermilk add 1 tbsp. of lemon juice to 1 cup of milk and wait for about 10 min to allow it to be thick) You can also use sweetened Mala instead of the milk.
2 Eggs.
1/8 cup(35 g) Sugar.
1 cup(140 g) Self Raising Flour. (When using Plain flour, add 1/2 tsp baking powder/baking soda).
2-3 Tbsp Oil.
1 cup Buttermilk(To make buttermilk add 1 tbsp. of lemon juice to 1 cup of milk and wait for about 10 min to allow it to be thick) You can also use sweetened Mala instead of the milk.
2 Eggs.
1/8 cup(35 g) Sugar.
1 cup(140 g) Self Raising Flour. (When using Plain flour, add 1/2 tsp baking powder/baking soda).
2-3 Tbsp Oil.
When serving:
Whipped cream
Strawberries/banana
Honey/Mapple Syrup
Whipped cream
Strawberries/banana
Honey/Mapple Syrup
Method:
Beat the buttermilk, eggs and the sugar.
Then add the flour and whisk til fully mixed. It should be thick. Lastly add the oil and completely mix. The oil helps when cooking to prevent the pancake from sticking to the pan.
Beat the buttermilk, eggs and the sugar.
Then add the flour and whisk til fully mixed. It should be thick. Lastly add the oil and completely mix. The oil helps when cooking to prevent the pancake from sticking to the pan.
Heat your pan over medium heat and add add little oil as you spread it out on the pan. Pour the pancake mix using a small ladle and fill the pan, not too much though or the pancake will be too thick. Cook for about 2 minutes or until it turns brown and the top has small holes formed.
Turn to cook second side for about 2 minutes or until browned. The heat should be medium all along. Place on a plate when cooked.
Turn to cook second side for about 2 minutes or until browned. The heat should be medium all along. Place on a plate when cooked.
Repeat the process until all the the pancake mix is done.
When serving, serve with a drizzle of honey or mapple syrup(where available) and some whipped cream and strawberries. You can also make it more interesting by adding chocolate shavings or sauce.
Tips:
The beauty of this recipe and pancake is that you can control the sugar level as you have the option of sweetening them with natural honey which makes this good for you who can't have sugar.
The more mix you add when cooking the thicker the pancake will be and the longer it takes to cook.
The beauty of this recipe and pancake is that you can control the sugar level as you have the option of sweetening them with natural honey which makes this good for you who can't have sugar.
The more mix you add when cooking the thicker the pancake will be and the longer it takes to cook.
