I really love the science of baking and how all ingredients, when combined, makes for something very enjoyable. It truly is an exciting feeling when you see (and get to eat) the end result. I have been on this journey of recipe development for a while now and I am so thrilled with the results.
Over the past few weeks I have been experimenting with pancakes. Following the rules of ratio’s and tweaking it here and there, combining different ingredients and tasting the different combinations. It has been great testing and retesting, especially for the husband that gets to be the tester.
These pancakes are best served warm with ice ream and smothered in strawberry sauce or any sauce of your choice. With all that being said, here is my recipe for pancakes.
Classic pancakes with buttermilk
|Prep time||20 minutes|
|Meal type||Dessert, Snack|
|Misc||Child Friendly, Serve Cold, Serve Hot|
- 300ml buttermilk
- 2 egg
- 50g butter (melted)
- 200g flour
- 20g baking powder
- 100g sugar
|In a bowl, sift all the dry ingredients together|
|Add the egg and buttermilk and whisk with a hand whisk, this ensures all to come into the mixture|
|Add the melted butter and whisk until combined. You should now have a smooth batter|
|Heat a non-stick pan over medium heat (I use some butter just to get it started) and add 1 and a half table spoons of batter to the pan. Fry the batter until bottom of the pancake is golden and bubbles have formed on the top and turn flip over|
|Fry until golden|
|Remove and serve|