United States

Buttermilk pancakes

Name: Buttermilk pancakes
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups maida (all-purpose flour, plain flour); 2 tbsp sugar; 2 tsp baking powder; 1/2 tsp baking soda (bicarb soda, bicarbonate of soda); 1/2 tsp salt; 2 cups or 1 1/2 cups curd whisked with 1/2 cup water buttermilk; 2 egg; 4 tbsp melted, plus a little for the pan butter; 1/4 cup to serve maple syrup

Tall, fluffy and tangy, the diner short stack that makes Sunday feel official.

35 minTime

13 gProtein each

mildSpice

Why buttermilk makes them rise2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

487kcal

13 gprotein

2 gfibre

35minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Maida (all-purpose flour, plain flour)2 cups

Sugar2 tbsp

Baking powder2 tsp

Baking soda (bicarb soda, bicarbonate of soda)½ tsp

Salt½ tsp

Buttermilk2 cups, or 1 1/2 cups curd whisked with 1/2 cup water

Egg2

Butter4 tbsp, melted, plus a little for the pan

Maple syrup¼ cup, to serve

Method

6 steps

1Whisk the maida, sugar, baking powder, baking soda and salt in a large bowl.
2In another bowl whisk the buttermilk and eggs, then whisk in 3 tbsp melted butter.
3Pour the wet into the dry and fold with a spatula just until no dry flour shows. Leave the lumps. Rest 5 minutes.
4Heat a non stick pan or tawa on medium low and brush with butter. Pour 1/4 cup batter per pancake and leave it alone.
5Flip once and cook 1 minute more. Keep warm in a low oven or under a cloth while you cook the rest.
6Stack and serve with a knob of butter and maple syrup.

Serve it like this

Stack four pancakes high, top with a pat of butter and pour maple syrup so it runs down the sides.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Buttermilk pancakes

Make it your way

Ingredients

Method

Make it a meal