Summary

Ingredients

• 2 egg (s)
• 2 tablespoon sugar
• 0.5 teaspoon ½ salt
• 4 tablespoon oil
• 250 ml buttermilk, room temperature
• 450 ml boiling water
• 0.5 teaspoon ½ baking soda
• 300 mg flour
• some oil to brush the pan

Print Recipe Pin Recipe

Instructions

1. Mix the eggs, sugar, salt, oil and buttermilk together well with a whisk. Dissolve baking soda in 450 ml of boiling water and add to the buttermilk mixture in several steps, stirring constantly so that the eggs do not freeze. Gradually sift in the flour and stir until there are no more lumps in the dough.
2. Let the dough soak for 10 minutes.
3. Heat the pan well and brush with oil before making the first pancake. It is no longer necessary to oil the remaining pancakes, but depending on your taste, you can brush the pan with a little oil before each pancake. Spread the batter thinly in the pan with a large ladle and bake until golden on both sides.
4. Tip: The boiling water brews the pancake batter in a special way. It becomes supple and pliable. Thanks to the plastic dough structure, which is also supported by the 10-minute dough resting, these buttermilk pancakes do not tear during preparation. They taste delicate and soft and have a pretty hole pattern when they are baked. Since the boiling water is poured into the dough in a slow stream and with constant stirring, the egg does not freeze.