Description
These light and fluffy buttermilk pancakes are served with whipped butter and maple syrup!
Ingredients
- 2 cups All-purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ¼ cups Sugar
- ½ teaspoons Salt
- 2 cups Buttermilk
- 2 whole Large Free Range Eggs
- ¼ cups Melted Butter
- ¼ cups Maple Syrup, To Serve
- FOR THE WHIPPED BUTTER:
- ⅛ cups Salted Butter, Room Temperature
- ⅛ cups Whole Milk
Preparation
Preheat oven to 200ºF (100ºC).
In a large bowl, sieve in flour, baking powder, baking soda, sugar and salt. Make a well in the middle.
In a separate jug, mix buttermilk, eggs and melted butter. Slowly pour the liquid into the well in the flour, whisking as you go, until all of the batter is combined and smooth.
Place a large skillet on a medium heat and spray a little cooking spray. Get a ladleful of batter and pour out 2 pancakes into the skillet. Cook for around 2–3 minutes, until there are little bubbles popping on the surface of the pancake. Flip the pancakes over and cook for another 2 minutes, before removing them from the pan.
Place the cooked pancakes on a baking tray in the oven to keep them warm whilst you cook the rest of the batter.
To make the whipped butter, simply place the room temperature butter in a bowl and whisk vigorously, adding the whole milk a little at a time, until light and fluffy.
Serve the pancakes up in stacks, with a dollop of whipped butter and lots of maple syrup!
