American buttermilk pancakes
Tall, fluffy, butter-and-syrup pancakes done the proper American way: buttermilk for tang and rise, a careful batter that doesn't get over-mixed, low-and-slow heat for an even golden crust.
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The Method
6 steps-
1
Whisk the flour, sugar, baking powder, bicarb, and salt in a large bowl.
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2
In a jug, beat the eggs, then whisk in the buttermilk, melted butter, and vanilla.
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3
Pour the wet into the dry. Stir with a spatula until just combined — leave lumps. An over-mixed batter makes tough pancakes.
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4
Heat a non-stick pan or griddle over medium-low. Wipe with butter. Pour 80ml batter (a small ladle) per pancake, cook for 2 minutes until bubbles cover the surface and the edges look set.
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5
Flip carefully. Cook another 60-90 seconds until the second side is golden. Stack on a warm plate, lid loosely with foil. Repeat.
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6
Serve hot with butter melting on top and plenty of maple syrup.
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