Buttermilk pancakes with boiling water

Ingredients for 4 servings:

• 2 eggs
• 2 tbsp sugar
• ½ tsp salt
• 4 tbsp oil
• 250 ml buttermilk, room temperature
• 450 ml boiling water
• ½ tsp baking soda
• 300 mg flour
• some oil to brush the pan

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Whisk together the eggs, sugar, salt, oil, and buttermilk. Dissolve the baking soda in 450 ml of boiling water and add it to the buttermilk mixture in several batches, stirring constantly to prevent the eggs from curdling. Gradually sift in the flour and stir until there are no lumps left in the batter. Let the batter rest for 10 minutes. Heat the pan thoroughly and brush with oil before making the first pancake. Oiling is not necessary for the remaining pancakes, but you can brush the pan with a little oil before each pancake if you like. Spread a large ladleful of batter thinly in the pan and cook until golden brown on both sides. Tip: The boiling water creates a special kind of simmering action for the pancake batter, making it smooth and yielding. Thanks to the dough’s pliable structure, which is further enhanced by the 10-minute resting time, these buttermilk pancakes won’t tear during cooking. They taste tender and soft and develop a beautiful hole pattern when fried. Because the boiling water is added to the batter in a slow stream and while stirring constantly, the egg doesn’t curdle.