Fluffy Pancakes
Soft, fluffy buttermilk pancakes for two. Gently mix the batter, leave a few lumps, and let it rest before cooking over medium-low heat. Serve stacked with maple syrup and, if you like, a small pat of butter melting on top.
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Ingredients
- 190 gflour
- 1 ½ tspbaking powder
- ½ tspbaking soda (Kaiser Natron)
- 2 ½ tbspsugar
- ½ tspsalt
- 300 mlbuttermilk
- 2small eggs
- 3 tbspmelted butter or neutral oil, plus a little for greasing the pan
- 1 tspvanilla extract
- To serve
- maple syrup, to taste
- a small pat of butter for the topoptional
Steps
In a bowl, mix the flour, baking powder, baking soda, sugar, and salt.
In another bowl, whisk together the buttermilk, eggs, melted butter or neutral oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently, just until combined. A few lumps are good, so do not overmix. Let the batter rest for 5-10 minutes.
Heat a lightly greased pan over medium-low heat. Pour about ¼ cup of batter (60 ml) into the pan for each pancake, cooking in batches.
Wait until bubbles form on top and the edges look set. Flip each pancake once, then cook for another 1-2 minutes.
Stack the pancakes and serve with maple syrup. If you like, put a small pat of butter on top while they are still hot.