Recipe: Buttermilk Pancakes
The weekend is here and no better way to start Saturday morning than with a stack of fluffy, buttermilk pancakes. We serve ours with maple syrup from Dorset Maple Reserve's Rich Amber Pure Vermont maple.
Recipe as follows:
Makes 15, 5" pancakes
2 cups buttermilk
2 eggs, whisk to aerate
2 cups plain flour, sifted
3/4 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon of salt
2 tablespoons of butter, melted
1. In a bowl, sift the dry ingredients to combine.
2. In a separate bowl, combine eggs and buttermilk. Whisk together and add melted butter.
3. Add the wet ingredients into the dry ingredients and fold gently until just combined. Lumps are ok (Remember not to over work the batter as the pancakes will come out flat)
4. Allow the batter to rest for 30 mins. Heat up a griddle or pan, add a dollop of butter and pour 1/3 cup of batter onto the pan. Allow to cook till bubbles form on the top then flip.