in Recipes

Buttermilk pancakes

Spread the love

Ingredients for 4 servings:

  • 3 eggs, separated
  • ½ liter buttermilk
  • 250 g flour (wheat flour)
  • 1 tsp baking soda
  • 1 tbsp sugar
  • 60 g butter, melted, plus butter for serving
  • Syrup (maple syrup)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Buttermilk Pancakes

Beat the egg yolks in a bowl until frothy. First add the buttermilk, then the flour, baking soda, and sugar. Mix thoroughly. Don’t overwork the batter; small lumps will dissolve during cooking. Add the melted butter. Beat the egg whites until stiff peaks form and fold into the batter. In a hot crepe pan, cook pancakes using about 80 ml of batter each. Once the tops are bubbling and the bottoms are nicely browned, flip the pancakes and finish cooking. Serve with plenty of butter and maple syrup.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Coconut curd cake

Lentil soup made from red lentils