Pancakes with maple syrup
Buttermilk Pancakes
American pancakes are small, thick and fluffy, made from a lumpy buttermilk batter and griddled in a lightly oiled pan. They are stacked, buttered and covered in maple syrup, as a weekend breakfast.
Weekend breakfast in the United States is often pancakes, waffles or bacon and eggs.
The test kitchen's recipe makes sixteen 10 cm pancakes from 2 cups of flour, 2 cups of buttermilk, sour cream, 2 eggs and melted butter, with the batter rested for 10 minutes and the pancakes kept warm in a low oven.
Ingredients
Ingredients
- 250 g plain flour
- 2 tbsp caster sugar
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp fine sea salt
- 480 ml buttermilk
- 60 ml soured cream
- 2 large eggs
- 45 g unsalted butter, melted
- 1 to 2 tsp vegetable oil
- Butter and maple syrup, to serve
Method
- Keep warm Heat the oven to 95°C and put a wire rack on a baking sheet inside.
- Make the batter Mix the flour, sugar, baking powder, bicarbonate and salt in one bowl. Whisk the buttermilk, soured cream, eggs and melted butter in another. Pour the wet into the dry and stir gently until just combined; the batter should be lumpy with a few streaks of flour. Rest for 10 minutes.
- Cook Heat 1 tsp of the oil in a 30 cm non-stick frying pan over a medium heat and wipe out the excess. Pour in 60 ml portions of batter, 4 at a time, and cook for 2 to 3 minutes, until the edges are set and the first side is golden and bubbles are just starting to break.
- Flip Flip and cook for 1 to 2 minutes, until the second side is brown. Keep warm on the rack in the oven and repeat with the remaining batter.
- Serve Serve at once with butter and maple syrup.
Do not overmix; lumps are fine.
Wipe out the pan between batches.