Buttermilk Pancakes were on a menu at a hotel I stayed at and thought I would try them. They are soft, delicate, airy and totally gorgeous. Served as a breakfast/brunch they are a perfect way to start the day. Garnish the pancakes with fruit, honey, syrup, sugar and the list goes on and on.
Buttermilk Pancakes
Served with fresh fruit for a brilliant way to start the day. The delicate buttermilk adds a silkiness to the pancakes that’s hard to beat.
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Servings: 10 pancakes
Calories: 129kcal
Ingredients
- 1 cup all-purpose flour
- 1 tsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large eggs lightly beaten
- 1 cup buttermilk
- 2 tbsp unsalted butter melted
Instructions
- Sift the dry ingredients together into a mixing bowl.1 cup all-purpose flour, 1 tsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- Add the wet ingredients and stir gently just until incorporated; the batter should be slightly lumpy.1 large eggs, 1 cup buttermilk, 2 tbsp unsalted butter
- Drop batter onto a hot griddle and cook until the bubbles on top have burst, forming small craters.
- Flip and cook until golden brown.
Nutrition
Calories: 129kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 22mg | Sodium: 264mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g