Recipe: Buttermilk pancakes
Don’t worry if you don’t like buttermilk; these pancakes don’t taste sour or like buttermilk at all. The buttermilk does make them wonderfully soft in texture, as American pancakes should be.
You can make the batter in two minutes, and cooking them is just as quick. Before you know it, your stack will be on the table.
Method
In a large mixing bowl, combine buttermilk, egg, vanilla and the melted butter. Mix the dry ingredients (salt, flour, baking powder and sugar) in a separate bowl and stir this mixture into the buttermilk mixture.
Heat a pan until very hot and melt a small amount of butter in it. There is already butter in the pancakes, so don’t put too much butter in the pan. Spoon some batter into the pan; if you have one, use an ice cream scoop—it’s the perfect size. Cook the pancakes for about 1–2 minutes per side, until golden brown. Don’t put too many in the pan; three at a time is fine.
Serve with blueberries and plenty of maple syrup.
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