in Dessert Recipes

Buttermilk pancakes

updated

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Ingredients for 2 servings:

  • 250 g flour
  • ½ liter buttermilk
  • 1 pinch of salt
  • ½ tsp dry yeast
  • 1 tsp vanilla flavor or 1 packet of vanilla sugar
  • e.g. butter or margarine for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Dad’s way

Heat the buttermilk to lukewarm (slightly warmer than room temperature). Then stir in the spices and yeast. Finally, slowly stir in the flour until there are no lumps. When the batter is a thick, creamy mass, heat a pan over high heat and melt some butter in it. Scoop some batter into the center of the pan and swirl it around to spread it. When the pancakes start to brown, they’re done. You should make about 6 pancakes. I like to serve them traditionally with applesauce and cinnamon sugar, or Nutella, or chocolate and banana, or maple syrup and cream, or my caramelized applesauce.

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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.

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