Best buttermilk pancakes
https://fannyzanotti.com/best-buttermilk-pancakes/Adapted from Marion Cunningham.There it is. The last pancake recipe you’ll ever need. And really, I’m not one to make such statements lightly. But after a year of weekend breakfasts, I’ve concluded that this recipe is indeed our favourite. It makes pancakes of the thick fluffy kind.We love to eat them plain or with eggs and bacon. Or even with a tablespoon of boozy raisins, which I like to keep in my fridge. Raisins are soaked in a light sugar syrup and a dash of dark rum. Sometimes I will add wild blueberries to the batter or even a handfull of corn kernels and a generous scoop of grated cheese.For an extra Christmas feel, I’ve sometimes had a teaspoon of my saffron syrup in the batter and then coated the still warm pancakes in granulated sugar for make-believe krabbelurer, something that I must tell you about some day in the near future.
Makes 12 pancakes
Ingredients
- 200 g buttermilk (read note above)
- 1 egg
- 50 g butter melted
- 90 g plain flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Place the buttermilk, egg and melted butter in a bowl and whisk until smooth. Mix the flour, salt, and baking soda together in a separate bowl, then stir into the buttermilk mixture until just mixed.
- Heat a frying pan over medium to high heat. Grease lightly with butter and spoon the batter into small pancakes. Cook until bubbles start to appear, flip and cook for a further minute or so.
- Serve immediately with the topping of your choice.
Notes
ON BUTTERMILK
If like us you can’t find buttermilk at the supermarket, I recommend to use the following:
– in France, kéfir or lait ribot
– in Sweden, filmjölk sometimes diluted with a touch of milk if I’m not feeling lazy
– in France, kéfir or lait ribot
– in Sweden, filmjölk sometimes diluted with a touch of milk if I’m not feeling lazy