OLD SCHOOL BUTTERMILK PANCAKES
Here's what you need..
- 250g all purpose flour
- 30ml maple syrup (dark or very dark)
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon salt
- 250ml buttermilk
- 2 large eggs
- 40g butter melted/unsalted
..and here's how to make it!
- Melt the butter in a small skillet slowly. We don’t want any colour on the butter.
- In a large bowl mix flour, baking powder, baking soda, and salt together
- In a separate bowl crack your eggs, add buttermilk and maple syrup and mix until incorporated.
- Now pour the mixture of the small bowl into the large bowl and stir with a spoon or spatula until its all blended together but small lumps remain. Don’t overmix it, it needs those lumps.
Remember: the thicker the batter, the thicker the pancakes. If you want em thick, pour in about eighty percent of your liquid ingredients and then only add the rest bit by bit until you get the desired consistency for the pancake of your liking.
- You can keep the batter in the fridge overnight if you want but you should let it sit for at least 15 minutes before you make your pancakes.
- If you have a cast iron, preheat it until very hot and then let it cool down to a medium heat. If you don’t have one use a non stick pan, its totally fine.
- For taste fry em in butter, but you need to be very careful with the temperature, we don’t want the brown butter flavour on our pancakes. I love using clarified butter, ghee or coconut oil as it is more forgiving if it gets too hot but also are neutral in flavour.
- Now scoop some batter and make yourself a small pancake to test. First one is always for the chef!
- You want the pancake to have a nice golden brown colour on the underside while having developed nice air bubbles on the upper side. This depends on heat and viscosity of your batter.
Generally, the thicker the batter i.e. the pancake, the lower the heat. As you need more time to cook through a thicker pancake you need less heat otherwise they will get too dark on the underside or even burn.