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.
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons sugar
- 2 eggs
- 25 g butter
- About 400ml DYC Buttermilk 400ml of milk and 1 tablespoon and 2 teaspoons of DYC White Vinegar
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1
Sift the flour, baking powder and baking soda into a bowl.
-
2
Mix in the sugar.
-
3
Lightly beat the eggs.
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4
Melt the butter.
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5
Make a well in the centre of the dry ingredients. Add the eggs, butter and half the DYC Buttermilk. Mix until combined.
-
6
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.
-
7
Lightly grease a pan with butter.
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8
Using a 1/4 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.
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9
Serve warm with toppings of your choice.
