Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 180 g wheat flour type 405, sieved
- 2 teaspoons baking powder with saffron
- 20 g suar, brown
- 0.5 teaspoon ½ salt
- 30 g butter, melt
- 2 medium egg (s)
- 200 ml buttermilk
- 1 tablespoon butter
- 1 tablespoon rapeseed oil
Print Recipe
Pin Recipe Instructions
- Mix flour with baking powder, add salt and sugar to a bowl. Add the butter, eggs and buttermilk and stir with a mixer until smooth.
- Heat the butter and oil in a non-stick pan, reduce the heat and add 2 tablespoons of batter for each pancake, fry on both sides over medium heat until golden brown (only turn when the batter shows air bubbles on the surface).
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