Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. In a bowl, sift together the flour, bicarbonate of soda, salt and sugar. In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter.

Ingredients of Butter Milk Pancakes

  1. It's 280 g of Plain Flour.
  2. You need 1/2 tsp of salt.
  3. You need 2 tsp of baking powder.
  4. It's 1 tsp of baking soda.
  5. It's 2 of large eggs, lightly beaten.
  6. Prepare 500 ml of Buttermilk.
  7. Prepare 60 g of unsalted butter - melted and cooled.
  8. It's of oil for pan.
  9. It's of Maple syrup.

Butter Milk Pancakes instructions

  1. In a large bowl combine flour, salt baking powder and baking soda..
  2. In another bowl mix the eggs with 500ml butter milk and butter.
  3. Pour the liquid ingredients into the the large bowl and use a wire whisk to mix until the dry ingredients are moist... Do not over mix - the butter should stay lumpy.
  4. Check the consistency - if you spoon a little batter onto a plate it should spread out slightly until 5mm thick. If necessary add more Buttermilk.
  5. Heat the griddle and oil lightly, wipe of excess oil - use an infra red thermometer to check hot enough....
  6. Pour the mixture and cook. Turn when ready.
  7. Serve.

While the batter is resting, add an additional egg white to the reserved white, and whip the two until medium to stiff peaks form. The secret ingredient to pancakes is buttermilk. I've had millions of pancakes in my time and tried many pancake recipes. Thee very best of those were made with buttermilk. There is the trick of adding vinegar to milk to make your own buttermilk and while this is an adequate substitute, I think the real thing is better for sure.

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