Perfect to whip up for a lazy Sunday morning breakfast, and they freeze and reheat well for a luxurious brekkie on the go!
Ingredients:
2 cups all purpose flour
1.5 teaspoons baking powder
1.5 teaspoons baking soda
3 Tablespoons white granulated sugar
1 teaspoon salt
2 eggs
2 Tablespoons malted milk powder
2.5 cups buttermilk
3 Tablespoons butter (melted)
2 teaspoons vanilla extract
Step 1: In a medium sized bowl, mix together the flour, baking soda, baking powder, sugar, salt and malted milk powder. In a separate bowl, mix together buttermilk, melted and cooled butter, eggs and vanilla. Then, whisk the wet ingredients into the dry ingredients and mix until just combined, it's okay if the batter is a little lumpy.
Step 2: Preheat a pan over medium/low heat for about 5 minutes, then add 1 Tablespoon of butter to the pan and once it has melted and covered the pan, ladle or use a 1/2 measuring cup to put the pancake batter in the pan. I use an 8 inch pan, and I only ever cook one pancake at a time, though larger pans may allow for 2 pancakes cooking simultaneously. Flip your pancake when bubbles to start to form at the surface of the pancake, and the side in contact with the pan has become golden/light brown in color, cook on the other side for about 2-3 minutes.
Step 3: Top with butter, maple syrup, whipped cream, powdered sugar or all of the above!
Tips: I love to add blueberries to this pancake batter, they can be added frozen or fresh straight to the batter once the wet and dry ingredients have been mixed! They're also delicious topped with sliced peaches.
Comentários