Buttermilk Pancakes

Here’s the pancake recipe I use.

• 1 cup (125g) plain flour (not self-raising)
• 2 tablespoons (25g) sugar
• 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2g) baking soda
• 1/2 teaspoon (3g) salt
• 1 egg
• 3/4 cup (180ml) buttermilk
• 2 tablespoons (30g) butter, melted

1. Sift the flour, sugar, baking powder, baking soda and salt into a bowl.
2. Crack the egg into a smaller bowl and whisk with the buttermilk and melted butter.
3. Add this to the flour mixture and mix well until lumps are gone. I use a whisk.
4. Spoon out onto a medium heat pan, greased lightly with butter.

TIPS:

1. If you don’t have buttermilk, you can hack it by using whole milk instead and mixing in 2 tablespoons of plain white vinegar. Let it sit for about 5-10 mins before using. It kinda curdles the milk and gives it a sour flavor. It’s close enough.
2. Fresh blueberries are best and freeze really well. You can add frozen blueberries to the batter and they’ll heat up while cooking. I buy them when they’re on sale and freeze them for later – they keep for months.
3. A real New England version of this recipe is to substitute the sugar for maple syrup in the batter. It creates a nice crisp edge to the pancake.