Pancakes with Buttermilk

A beautiful and fragrant way to brighten up a gray morning.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 130 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 0.25 teaspoons Baking powder

  • 0.25 teaspoons Salt, table

  • 2 spoons Sugar, white

  • 1 piece Egg, fresh

  • 240 ml Whey, sour, liquid

  • 55 g Butter, unsalted

Steps

  1. In a small saucepan over low heat, slowly melt the butter. In a large bowl, mix the flour, baking powder, baking soda, sugar, and salt. In a smaller bowl, lightly beat the egg with a hand whisk, then add the buttermilk and 40 g of melted butter (about 3 tablespoons) and mix well. Pour the liquid mixture into the bowl with the dry ingredients. Quickly mix with a whisk or rubber spatula until the ingredients are combined.

  2. Place a frying pan on the stove and heat it well over medium heat. Lightly grease it with melted butter (you can use a brush or a paper towel). Using a ladle, pour about 60 ml of batter into the greased pan. The pancake should be about half a centimeter thick and around 10 centimeters in diameter. If the pan is large, you can cook several pancakes at the same time. When bubbles start to appear on the surface (about 2 to 3 minutes), flip the pancake with a spatula. Cook the other side for 1 to 2 minutes. Transfer the cooked pancake to a warmed plate and cover it. Repeat the process until you run out of batter.

  3. Once all the pancakes are cooked, stack them on a serving plate and serve immediately. Offer maple syrup, butter, jam, and fresh fruit on the side.

Nutrition Information (Per 100g)

  • Calories: 289.43 kcal
  • Fat: 2.59 g
    • Saturated Fat: 0.86 g
  • Carbohydrates: 53.13 g
    • Sugars: 9.94 g
  • Protein: 9.07 g
  • Fiber: 0.86 g

Advice

Instead of buttermilk, you can use liquid yogurt or milk with a teaspoon of lemon juice added. When baking soda combines with acidic ingredients (sour milk, buttermilk, yogurt, lemon juice, or vinegar), it causes the formation of carbon dioxide gas, which expands and lightens the batter. Therefore, when preparing batter with baking soda, it is important to add the right proportion of acid: for half a teaspoon of baking soda, use 250 ml of sour milk, buttermilk, yogurt, or 1 tablespoon of lemon juice or vinegar.