I got the wildest hankering for pancakes this morning and usually I would throw myself over my American pancakes. But I had some buttermilk in the fridge, so I decided to make another pancake classic. I have fiddled a little with the original recipe, since I like my pancakes thick and fluffy and salty instead of sweet, as I prefer to add it on the pancakes instead.
ABOUT 8 PANCAKES
180 G WHEAT FLOUR
½ TSP. BAKING SODA
1/4 TSP. BAKING SODA
½ TSP. SALT
25 G BUTTER
275 ML. BUTTERMILK
SWEET CORN, FRUIT
Mix flour, baking powder, baking soda and salt in a bowl.
In a separate bow mix melted butter, buttermilk, eggs.
Make a well in the flour mixture and whisk in the wet ingredients a little at a time.
Do not whisk too much, as the dough should be slightly lumpy.
Let the batter rest for 10 min.
Heat fat or oil on a pan by medium heat and pour a spoonful of dough of about 1/4 dl (with top on).
Bake the pancakes until air bubbles appear on the surface.
If you want to add bacon, corn or fruit in the pancakes themselves, sprinkled them over the uncooked batter now before flipping the pancakes and bake them golden brown on the other side.
Serve with maple syrup, butter, fresh fruit or sweet corn.