Buttermilk Pancakes

TO MAKE DYC BUTTERMILK: Mix 1 tablespoon DYC White Vinegar for each cup of milk.     Serves 4 – 6   Topping Suggestions Strawberry Jam, chopped strawberries and whipped cream or yoghurt or a mixture of both. Grilled banana, crispy bacon and maple syrup. Canned pear quarters, chocolate sauce and whipped cream. Quince jelly, pomegranate seeds, pomegranate molasses, whipped cream flavoured with a few drops of rose water.

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
2 eggs
25g butter
About 400ml DYC Buttermilk ( 400ml of milk and 1 tablespoon and 2 teaspoons of DYC White Vinegar)

Sift the flour, baking powder and baking soda into a bowl.
Mix in the sugar.
Lightly beat the eggs.
Melt the butter.
Make a well in the centre of the dry ingredients. Add the eggs, butter and half the DYC Buttermilk. Mix until combined.
Mix in enough of the remaining milk to make a thick batter the consistency of mayonnaise. The mixture does not need to be completely smooth.
Lightly grease a pan with butter.
Using a ¼ cup measuring cup filled with mixture, pour into a heated pan and cook until the pancake looks set around the edges and bubbles start to form. Turn and cook the other side.
Serve warm with toppings of your choice.
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