Buttermilk pancakes are different from usual because they have butter, not milk. They are equally tasty and fluffy and not more than the original pancakes, usually served with maple syrup. More delicate and of quality, I feel less baking sweet in this case. It may not be original, but I try to avoid or add minimal amounts of these products to my baking. I pay particular attention to it when having breakfast for my relatives.
How to choose the best ingredients for buttermilk pancakes
Buttermilk: Buttermilk will be the best, but you can still use alternatives such as yogurt or kefir.
Flour: flour doesn’t have any special significance, and it is enough to sieve it before adding it to the pancakes.
Sugar: if you do not want the cakes to be dark inside, use white sugar. If it does not matter to you, you can use brown sugar, sugar cane, or natural sweeteners such as stevia or erythritol.
Vegetable oil: I use rapeseed vegetable oil. The best, in my opinion, is on my cake. You can also use coconut oil, which gives a slight buttery aftertaste.
Tips and tricks
- If you don’t have buttermilk at room temperature, you can warm it up quickly. Place the container in warm but not hot water and stir the buttermilk. I suggest heating the already measured amount to avoid wasting the rest.
- If you cover the pancakes with a lid during frying, they will rise more and be even more fluffy and soft.
- 1 egg
- 250 ml buttermilk
- 150 gr all-purpose flour
- 1/2 tsp baking soda
- 1 tbsp sugar
- pinch of salt
- vegetable oil for frying
- Beat eggs with sugar until fluffy mass.
- We add buttermilk at room temperature.
- Then add the flour, salt, and optional vanilla essence.
- Cook the pancakes for about 3-4 minutes on one side and turn them over. Usually, the other side takes a minute less for the pancakes to brown.
- If our pancakes burn too much, turn on the fire.