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.
180 G FLOUR
½ TSP. BAKING SODA
1/4 TSP. BAKING SODA
½ TSP. SALT
25 G BUTTER
275 ML. BUTTERMILK
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, flip the pancakes and continue cooking until golden.
Serve with maple syrup, butter and sweet and tangy pomegranate seeds.