How to Make Buttermilk Pancakes

Pancakes are super at any time of the year bust especially so when Pancake Day comes round. In Europe it is celebrated on Shrove Tuesday. The Americans have taken the classic recipe to produce buttermilk pancakes which are prepared with buttermilk and even kefir along with whipped egg whites.

The traditional buttermilk pancake is served at breakfast with streaky bacon, fried eggs and maple syrup. A sweeter temptation is with honey and melted butter, plenty of berries and sugar coating. So enjoyable what ever the topping! 

Do not overmix your batter when folding in the egg whites or you lose the airiness and fluffiness of the mixture.

If you are interested in a more European style pancake then try the recipe which enjoys blueberries as a sauce.

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Serving: 10 – 12 pancakes

Equipment:

• kitchen bowls
• skillet or frying pan
• wire whisk

Ingredients:

• 2-3 eggs – just the whites needed and not the yolks
• 700ml buttermilk or kefir
• 350g all-purpose flour or self-raising flour
• 1-2 tsp sugar
• 70ml sunflower oil or other vegetable oil but not olive oil, melted butter or ghee will also suffice
• salt to taste

Preparation:

1. Crack the eggs and separate the egg white from the yolks.
2. In a large bowl, whisk the egg whites to form a light fluffy foam which sits in the bowl.
3. In another bowl, mix the buttermilk or kefir with the sugar and flour.
4. Add oil or butter
5. Fold in the egg whites by gently adding spoonfuls at a time.
6. Heat a large pan and melt a spoonful of butter or heat up the vegetable oil. Add a dollop (large spoonful) of batter and allow each pancake to fry. Flip after about 5 minutes to brown one side then the other.