The fluffiest buttermilk pancakes #recipe #americanpancakes #thickandfluffy #easy

It’s taken me a LONG time to perfect my buttermilk pancake recipe, but these are everything I look for in a pancake. Light, fluffy, thick and the perfect base for toppings of all manner (crispy bacon and maple syrup 👌🏼)

My top tips 🥞

1. Make sure your raising agent is in date and that you use enough! It creates all the bubbles as it reacts, so is essential for thick pancakes
2. Don’t overmix the batter – you’ll develop too much gluten which stops the pancakes staying tender
3. Flip as soon as the bottom is golden, whilst the top is still wet, so it cooks evenly on both sides

FULL RECIPE 👇🏼

Martha’s fluffy buttermilk pancakes

Makes 10

Ingredients:
200g plain flour
30g caster sugar
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
2 large eggs
300ml buttermilk
30ml oil (any unflavoured oil)
Butter, to fry

Method:
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. This ensures everything is evenly distributed and avoids any unwelcome pockets of raising agent.

2. In a jug, whisk the eggs lightly, then stir in the buttermilk and oil until smooth.

3. Pour the wet mixture into the dry ingredients and mix together briefly. Stop mixing as soon as you no longer see streaks of flour. A few small lumps are absolutely fine; overmixing is the enemy of fluffy pancakes.

4. Place a non-stick frying pan over medium heat and add a light brush of butter. When the pan is hot (a drop of batter should sizzle softly), spoon in an ice-cream scoopful of batter to form pancakes.

5. Cook for 2-3 minutes, until bubbles form on the surface but the top still looks wet. Flip carefully and cook for another 1-2 minutes until golden, risen and cooked through.

6. Transfer to a plate and cover loosely with foil while you cook the remaining batter.

#Pancakes #AmericanPancakes #Baking #EasyRecipe #Breakfast