American buttermilk pancakes
With both Polish Fat Thursday and Shrove Tuesday falling around the same time, how could I not make the most of it? ;). These American buttermilk pancakes are quick and easy to make, wonderfully light and fluffy, and absolutely delicious. Serve them warm with chocolate sauce, maple syrup, jam or your favourite toppings!
Makes about 18 pancakes.
Ingredients for American buttermilk pancakes:
- 150 g plain flour
- 2 tsp baking powder
- 2½ Tbsp caster sugar
- a pinch of salt
- 1 large egg
- 350-375 ml buttermilk
- 30 g butter, melted
Place the egg, buttermilk and melted, cooled butter in a bowl. Whisk until combined. Sift the flour and baking powder directly into the wet ingredients. Add the sugar and a pinch of salt. Whisk until you have a smooth batter. It should be fairly thick but still loose enough to spoon onto the pan. If it seems too thick, add a little more buttermilk.
Heat a non-stick frying pan over a low heat. Lightly grease it with a little spray oil if you like, or cook the pancakes in a dry pan.
Spoon the batter into the pan to make small, round pancakes. Cook over a low heat until bubbles appear on the surface and the edges begin to set. Carefully flip and cook on the other side until golden. If necessary, lower the heat so the pancakes have time to cook through without burning on the outside.
Serve warm with your favourite toppings, such as maple syrup, chocolate sauce, fresh fruit or jam.
Enjoy!
