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Buttermilk pancakes
Also known as american pancakes · buttermilk hotcakes · butter milk pancakes · fluffy pancakes
Thick and soft, faintly sour from the buttermilk, with butter melting into them and syrup over the top.
Typical serving
520 kcal
usually 400–670 kcal
 Protein | 12 g |
|---|---|
 Carbs | 76 g |
 Fat | 18 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 200gplain flour
- 300mlbuttermilk — or milk with a squeeze of lemon, left ten minutes
- 2eggs
- 30gbutter
- 2 tspbaking powder and bicarb
- 2 tbspmaple syrup
Method
4 steps
fold · 4mDry into wet and mixed until only just combined. Lumps are correct — beaten smooth, the gluten develops and they come out tough and flat.
rest · 10m walk awayTen minutes while the pan heats. The bicarb and the buttermilk acid are already working, and that reaction is what makes these rise thick rather than spread thin.
fry · 12mMedium pan, a little butter, batter in rounds. Turned when the bubbles on top open and stay open.
finish · 2mStacked, with butter melting between the layers and syrup over.
Worth knowing
The buttermilk is there for its acid: it reacts with the raising agent, which is what makes the pancake rise thick rather than spread thin.
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