Pancakes with Buttermilk – Super Airy
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 270 g flour, possibly a little more if the douh is too runny
- 0.5 teaspoon ½ baking powder
- 0.5 teaspoon ½ baking soda
- 2 ½ tablespoon sugar
- 1 pinch (s) salt
- 375 ml buttermilk
- 50 g butter
- 3 egg (s)
- 1 teaspoon cinnamon, if you like
- Butter, or vegetable oil, for frying
Print Recipe
Pin Recipe Instructions
- Melt the butter.
- Mix all ingredients except for the eggs in a bowl. Beat the eggs in a bowl until frothy until the volume has increased significantly. Then stir the eggs into the mixed mixture, but not too strongly so that all the air does not escape and the pancakes become flat.
- The dough shouldn`t be too runny, otherwise the pancakes will run apart in the pan and become too thin, but not too firm either.
- Heat a pan and spread with a little butter or vegetable oil. Pour the batter into the pan in portions. I use a small sauce ladle to make them all the same size.
- Turn the pancakes when small bubbles appear on the surface and you can easily slide the spatula underneath them. Then they don`t get too dark or dry.
- I bake them on medium heat, it`s super quick and they don`t turn black as quickly.
- Stack the delicious pancakes on top of each other and brush with maple syrup, honey or whatever you like.
- Tip:
- You can also mix cocoa into the batter and bake dark pancakes and replace the sugar with honey. If you don`t make the base dough too sweet, you can eat it well with Nutella, jam, etc. The recipe is really easy to modify and adapt to the respective taste.
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