Recipe for 15 pancakes
These fluffy pancakes are really the best I have ever tried! Serve them warm with real maple syrup or agave syrup (organic preferably), topped with whipped cream, fresh fruit, or anything your heart desires! Let's start this #buttermilkpankes 😋
Ingredients:
o 135 gr whole wheat pastry flour
o ½ tsp baking soda
o 1 tsp baking powder
o A pinch of salt
o 2 tbsp sugar, pure maple syrup, agave syrup
o 180 ml buttermilk or soured milk (Explanation on the notes below), room temperature
o 1 large egg
o 2 tbsp Greek yogurt
o 1 tbsp unsalted/salted butter, melted
o Some butter for the pan/ non-stick cooking spray
Instructions:
1 - Combine milk with vinegar in a medium bowl and let it rest aside for 15 minutes to “sour” (follow this step as an alternative to the buttermilk, otherwise you can move forward with the next step);
2 - In a medium bowl, whisk together egg, yogurt, and melted butter (🔺Not to hot otherwise you will cook the egg) into Buttermilk/”soured” milk;
3 - Pour the flour, baking soda, baking powder, salt and sugar into the wet ingredient and whisk gently together until lumps are gone;
4 - Heat a large pan over medium heat and coat with a bit of butter;
5 - Pour small quantity of batter for each pancake into the pan and let the pancakes cook for 2-3 minutes, or until small bubbles start to appear on the surface. Flip the pancakes with spatula and allow to cook for another 1-2 minutes or until browned on both sides. Serve hot and enjoy 😋
Tips and notes:
White whole wheat flour may be substituted, as well as regular whole wheat flour.
As an alternative to the buttermilk, I recommend adding 2 tablespoons of white vinegar to your milk and let it aside for 15 minutes to “sour”.
If the batter is too thick to pour and spread easily in the pan, you can add 4 additional tablespoons of buttermilk/milk, 1 tablespoon at a time, until it reaches a normal pancake batter consistency.
If you have any leftover pancakes, you can keep them up to 2 days (they freeze really good as well 😄)!
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