Buttermilk Pancakes
These easy fluffy pancakes are made with instant homemade buttermilk. Try this recipe and enjoy these delicious, soft, and light pancakes for breakfast or as an evening tea-time snack.
Servings 10 Pancakes
Equipment
- 1 Non-stick Pan
- 1 large mixing bowl
Ingredients
For Homemade Buttermilk
- 250 ml milk
- 1 tablespoon white vinegar
For Pancake Batter
- 150 grams all-purpose flour plain flour/maida
- 2 tablespoon sugar
- 2 teaspoon baking powder
- ΒΌ teaspoon salt
- 1 egg
- 2 tablespoon melted butter
- 1 cup homemade buttermilk
- 1 teaspoon vanilla essence
Instructions
For Homemade Butter Milk
- Take 250 ml milk at room temperature and add 1 tbsp of white vinegar. Stir well and set aside for 15 minutes.
- Now you will get a slightly curdled thick milk that has turned into a buttermilk. Use this milk right away and do not keep it for long.
For the batter
- In a large mixing bowl, add plain flour, sugar, baking powder, and salt. Mix the dry ingredients well using a hand whisk.
- Now add whisked egg, melted butter, and vanilla essence.
- Using a hand whisk, mix well until all the ingredients are well combined.
- Do not over-mix the batter, stir just until there are no more lumps.
- Set the batter aside for 15 minutes.
- Heat a non-stick pan for 5 minutes on low heat. Then turn the heat to medium and pour a small ladle full of batter. Do not spread the batter, let flow on its own and take a round shape.
- Wait for a couple of minutes or until you see small bubbles appear on the surface. Slowly flip the pancake to the other side and cook for 1 more minute.
- Keep the pancakes warm in a preheated oven or in a hot box until it is served.
- Serve warm as breakfast with honey, fruit jam, or maple syrup. Or simply dust with icing sugar.