These buttermilk pancakes are deliciously light and fluffy. By allowing the pancakes plenty of time to set and bubble up as they cook adds to the fluffiness of each pancake.
Don't overmix the batter, this causes the pancakes to go flat and chewy, lumps are perfectly fine.
Ingredients
2 cups plain flour
2 1/2 tbsp sugar
1 1/2 tsp baking powder
1 1/2 tsp bicarbonate of soda
1 tsp salt
2 1/4 cups buttermilk
2 eggs, lightly beaten
3 tbsp unsalted butter, melted
1/2 tsp vanilla extract
Method
1. Preheat oven to 160°C.
2. In a large bowl, whisk together dry ingredients, make a well in the centre. Pour buttermilk into the well, then add the eggs, butter and vanilla extract. Gradually whisk everything together until ingredients is incorporated. Don't overmix, lumps are fine. Set aside and rest for 10 minutes.
3. Meanwhile, heat a non stick frying pan or griddle pan over a low heat for 4 minutes. Brush with some butter, increase heat to medium-low. Pour 1/3 cup batter onto heated pan. Don't overcrowd the pan.
4. Cook until bubbles appear and edges are set, 2-4 minutes. Flip pancakes and cook for a further 1-2 minutes or until golden brown. Transfer cooked pancakes to a wire rack on top of a baking tray and place into the oven to keep warm. Repeat with remaining batter until all mixture is done.
Enjoy with maple syrup.
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