Buttermilk Pancakes
Servings: 4
Ingredients
Dry ingredients
- 1 ½ cups Flour
- 2 tbsp (27g) Sugar
- ½ tsp Salt
- ¾ tsp Baking powder
- 1 tsp Baking soda
Wet ingredients
- 2 Eggs
- 2 cups Buttermilk/Kefir
- 2oz (56g) Butter, melted
Instructions
- Using a sieve, sift the dry ingredients together in a bowl.
- In a separate bowl, beat the eggs and combine the rest of the wet ingredients until the batter is smooth.
- Add the wet ingredients to the dry ingredients and mix until the batter is well mixed. Don't overmix.
- Preheat a skillet or a griddle and add a bit of butter (optional).
- Measure ¼ cup portions of the batter and pour unto skillet or griddle. Fry until bubbles appear and the edges seem to become dry. Turn and fry the other side.
- Remove from skillet and put a slice of butter on each pancake before placing the next one on the top.
Notes
Buttermilk and eggs should be room temperature.