Buttermilk Pancakes Recipe
Makes about 24 cakes or lots of mini pancakes
I recommend to make the batter the night before you are planning to use it, to let the flour to absorb the liquid without whisking it too much. Too much whisking will give you a rubbery pancake instead of a tender pancake.
To get fluffier cakes, I add leavening agents just before I want to make them.
Buttermilk available in Singapore is usually in 600 ml tetra pack, so I adjusted the recipe to make use of the whole pack. If the batter is too much, store a half of the batter in the freezer or fridge to use later. Thaw overnight in the fridge if frozen.
Once you have combined the leavening agents into the batter, refrain yourself from stirring the batter every time before pouring onto the pan, you will burst the micro bubbles in the batter by doing so.
To add just before making:
- Whisk flour, sugar and salt in a big bowl.
- Melt the butter.
- Slightly whisk eggs, add buttermilk, vanilla and melted butter, combine well.
- Put flour bowl on a damp kitchen cloth, pour the liquid into the flour mixture, while whisking it slowly to mix. The mixture will be lumpy, leave it that way, the flour lumps will absorb the liquid while sitting in the fridge overnight.
- If you are using only half of the batter, stir the batter, divide into 2. Use 1/2 tsp or baking powder and 1/2 tsp baking soda, mix them well into the batter.
- Use a 1/4 cup measuring cup or a ladle, pour the batter onto a hot (non-stick) pan. Flip the pancake when the top is almost done.
- Serve with dusting of icing sugar, knob of butter, honey, golden syrup or all of them 🙂
When using frozen blueberries, quickly sprinkle the berries onto the pancakes before it sets, you will have a purple blueberries pancake if you mix the frozen berries into the batter.