The World's Best Pancakes
Recipe for buttermilk pancakes
Personally, I think this is one of the world’s best pancake recipes.
The recipe is one I have experimented with a bit, and now I’ve found just the right mix that suits us here at home.
It’s easy and it doesn’t really matter if there are a few lumps in the batter.
So maybe this is your recipe too…!?
Editorial Team: See our delicious sugar-free pancakes here.
Ingredients
- 212 gram Wheat Flour
- 38 gram Sugar with top
- 6 gram Salt without top
- 2 Egg
- 618 gram Buttermilk
- 25 gram Butter for the batter
- 10 gram Butter for frying
Instructions
- Mix all the dry ingredients together in a bowl and stir them together.
- Mix melted butter, buttermilk and eggs together in another bowl.
- Pour the wet mixture in a little at a time, whisking with a whisk. Until the batter is smooth and homogeneous.
- Set the batter aside for about 20 minutes to rest. If you don't have time to wait, you can start frying right away.
- Heat a medium-sized pan over medium-high heat (on our stove, I set the temperature to 10 out of 14).
- Put the remaining butter in the pan and let it melt before pouring the batter into the pan.
- Pour about 1 deciliter of batter into the pan and spread the batter evenly.
- Fry the pancake on each side for about 3 minutes. They should be flipped when they start to bubble a little in the batter.
- Keep your pancakes warm on a plate next to your stove under a piece of aluminum foil.
- Serve with ice cream, chocolate sauce or jam - or whatever you like.
