Buttermilk pancakes – uncomplicated and delicious

Ingredients for 3 servings:

• 250 g flour
• ½ pack of baking powder
• 1 pinch of salt
• 500 ml buttermilk
• 2 eggs
• 100 ml carbonated mineral water (optional)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simple basic recipe for pancakes with many variations

Combine the dry ingredients, add the buttermilk and eggs, and mix everything into a smooth batter. For extra fluffy pancakes, you can stir in a little mineral water (but gently, otherwise the carbonation effect will be lost). It doesn’t hurt if the batter rests for a few minutes, but you can also continue immediately. Pour the batter in portions into a nonstick pan (if I’m making a lot of pancakes, I like to use two pans at once) and cook at medium heat until golden brown on both sides. The pancakes are ready to flip when the batter has just firmed up on top—just to be on the safe side, though, as every stovetop has its own characteristics. If you don’t have a nonstick pan, add a little oil to the pan to prevent the pancakes from sticking. Garnish, serve, and enjoy! The basic batter is very neutral and can be served both savory and sweet. If you prefer a sweeter dish, you can add a little sugar (2-4 tablespoons) or a packet of vanilla sugar to the batter. It’s also delicious to refine the batter with dried fruit like raisins or cranberries (any dried fruit will do, you just need to chop it up a bit if necessary), or with sunflower seeds, flaxseed, chopped nuts, etc. Simply mix them in directly or sprinkle them on the still-moistened pancakes in the pan (for more flexibility—so you don’t have to make a new batter for each version). Great with honey, applesauce, powdered sugar, jam, Nutella, maple syrup—and those are just the sweeter versions. I’ve seen people eat them with liverwurst. This recipe makes 7 large pancakes (17 cm) for me, but depending on the portion size, you might get more or less. The entire mixture has about 1200 kcal, which works out to about 170 kcal per pancake without anything else added. The pancakes keep well for a few days, preferably in the refrigerator, but that can be tempting to snack on them constantly. This recipe is super inexpensive; you’ll pay the equivalent of barely more than 20 cents (2009) for the ingredients per pancake. Add a jar of applesauce and you’ll be full, and it tastes so delicious!