Succès – Chocolate almond cake18 février 2021
Lemon tart17 mars 2021
Fluffly pancakes as high as a mattress for your sunday brunch or day-to-day breakfast
- 375 ml Buttermilk
- 100 g eggs
- 2 g Vanilla
- 40 g Sugar
- 250 g Flour
- 5 g baking soda
- 10 g Baking powder
- 3 g Salt
- 55 g Butter Melted
In a small bowl mix together the buttermilk, eggs and vanilla.
In a larger mixing bowl combine the flour, sugar, baking powder, baking soda, and salt.
Pour the wet ingredients into the bowl with the dry ingredients along with the 55g of melted butter. Fold together until combined.
Heat a frypan over medium low heat and add a tsp of butter.
Pour the pancake batter into the frypan in the ring and cook for a few minutes until bubbles start to pop on the top. Flip and cook for a further few minutes until cooked through.
Repeat with remaining the remaining batter.
Serve the pancakes pilled up with honey and your favourite toppings.
You can substitute the buttermilk with equal amounts of milk mixed with a few teaspoons of lemon juice or vinegar. Set to the side for 10 minutes before using.
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