Buttermilk Pancake by Tasty
4 portions
75mTaste really buttery!!
What you will need
PREPARED FIRST
2½ cups / 612.5 g buttermilk (1 cup milk: 1 tbsp lemon)
8 tablespoons (1 stick / 113 g) unsalted butter, melted
DRY INGREDIENTS
2½ cups / 320 g all-purpose flour
3 tablespoons / 39 g sugar
2 teaspoons / 12 g kosher salt (1 2/3 tsp if using salted butter)
1 teaspoon / 4 g baking powder
1 teaspoon / 5 g baking soda
WET INGREDIENTS
2 eggs, whites and yolks separated
1 tablespoon unsalted butter, plus more for serving
Chocolate chips, optional
Blueberries, optional
SERVE
honey/maple syrup, for serving
(Nutritional facts 255 calories, 9.83 g fat, 33.87 g carbohydrates, 9.04 g protein, 18 mg cholesterol, 473 mg sodium)How to cook
MUST BE PREPARED FIRST
1
Buttermilk
Add lemon juice to the milk and let it rest for 10 minutes or more. Mix the mixture before using
2
Melt the Butter
Melt it and make sure it is at room temperature before using
PREPARATION
1
Dry Ingredients
In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
2
Wet Ingredients
In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
3
Mix
Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
4
Add Egg Whites
Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
5
Rest
Let the batter rest for 15-30 minutes at room temperature.
MAKE THE PANCAKE
1
Cook
Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup of batter to the pan.
2
Flip
Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
3
Serve
Serve the pancakes with butter and maple syrup/ honey.
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