Buttermilk pancakes
Winter is perfect for pancakes, well, to be honest, I would eat pancakes every morning, at every latitude. This is another story, though.
My love story with pancakes, and maple syrup, started in 2010 in Québec; I used to work for a Montreal based IT company at that time. On a sunny Sunday I rented a car and I headed NW exploring Montreal’s surroundings. On the road my attention was captured by a sign “Constantin – Cabane à sucre”. I stopped there and I discovered a whole new world. I had lunch “chez Constantin” and I discovered how many different recipes make use of maple syrup. Amazing. I’m going off topic, though.
Let’s see how to prepare our buttermilk pancakes.
Ingredients:
- White flour 150 grams
- Sugar 15 grams
- Baking powder 4 grams
- Baking soda 4 grams
- Butttermilk 240 ml
- Milk 40 ml
- Egg 1
- Melted butter 25 gr
- A pinch of salt
Combine flour, sugar, salt, baking powder and baking soda in a bowl. In another bowl mix buttermilk, milk, melted butter and the egg.
Mix the liquids with the powders and stir until it’s blended. Let the batter rest for 5 minutes. In the meanwhile heat a greased cast iron griddle or a frying pan over medium heat.
Cast-iron frying pan
Pour the batter onto the pan using a ladle (create a 15 cm diameter pancake). Brown on both sides. Serve hot with salted butter, maple syrup, fresh fruit, jam, etc.
Note: If you can’t find buttermilk at your supermarket, don’t worry, you can create your own.
Mix 120 ml of milk with 120 gr of low-fat yogurt and add 2 tea spoons of lemon. Mix and let it rest for 10 minutes.
Buttermilk pancakes
