Description
Fluffy Pancakes recipe made with buttermilk for super soft pancakes (about 15 small pancakes)
Ingredients
- 155 g (1 1/4) Flour - all-purpose
- 210 ml (3/4 cup) Buttermilk
- 1 egg - room temperature
- 1 tsp Vanilla extract
- 2 tbsp Sugar - granulated
- 1 tbsp Butter - unsalted and melted
- 2 tsp Baking powder
- 1/2 tsp baking soda
- 1 pinch salt
Instructions
- Place the melted butter, powdered sugar, egg and buttermilk in a container and mix with a hand whisk.
- Then add the dry ingredients, baking powder, baking soda, salt and finish by adding the flour.
- Gently mix the pancake batter until a homogeneous, slightly granular and thick mixture is obtained.
(If the mixture seems too liquid, add a little flour; if it seems too thick, add a little buttermilk). - Preheat a lightly oiled pancake pan, place a tablespoon of pancake batter in your pan. (about 2 tablespoons of batter to form a pancake)
- Leave to cook for 2 minutes, then turn over and cook again for 1 to 2 minutes.
Notes
Conservation : 1 day at room temperature and the pancake batter in the fridge for 2 days.
Buttermilk substitution : Replace the buttermilk with milk mixed with a tablespoon of white vinegar or lemon juice, or with plain yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: breakfast, brunch
- Cuisine: Américaine
Nutrition
- Calories: 64
- Sugar: 2
- Sodium: 121
- Fat: 2
- Saturated Fat: 1
- Carbohydrates: 10
- Protein: 2
- Cholesterol: 14