Pancakes with buttermilk

Ingredients for 4 servings:

• 240 g wheat flour type 405
• 40 g sugar
• 12 g baking powder
• 6 g salt
• 600 ml buttermilk
• 2 eggs
• 40 g butter
• Vegetable oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Mix the flour, sugar, baking powder, and salt in a bowl. Use a whisk to make a well in the center. Pour the buttermilk into the well and crack the eggs into the buttermilk. Add the melted butter. Gently whisk from the center outward. Don’t overmix, but lumps in the batter are perfectly fine. The batter can be refrigerated for up to one hour. To keep the pancakes warm, preheat the oven to 160°C (top/bottom heat), 140°C (fan oven). Preheat a large non-stick frying pan over low heat for about 5 minutes. Add 1 tablespoon of oil to the pan and reduce the heat to medium-low. Pour about 80 ml of batter into the pan. Cook the pancakes for about 2-4 minutes. Turn as soon as bubbles appear on the surface. Keep the pancakes warm in the preheated oven on a wire rack placed in a rimmed baking sheet. Serve with maple syrup, fresh berries, powdered sugar, or other toppings of your choice.