Fluffy Buttermilk-Style Pancakes

Ingredients

• 200 g plain flour · 200 g · 728 kcal
• 2 tsp baking powder · 8 g · 4 kcal
• 2 tbsp sugar · 25 g · 97 kcal
• 2 eggs · 100 g · 143 kcal
• 300 ml whole milk · 300 g · 183 kcal
• 25 g butter · 25 g · 179 kcal
• melted
• pinch of salt

Method

1. Whisk the flour, baking powder, sugar and salt together in a large bowl.
2. In a jug, beat the eggs with the milk and the melted butter.
3. Pour the wet ingredients into the dry and whisk until just combined — a few lumps are fine; do not overmix.
4. Rest the batter for 5 minutes while a non-stick pan heats over a medium flame.
5. Ladle in about 60 ml of batter per pancake. Cook for 2 minutes until bubbles pop on the surface, then flip and cook 1 minute more.
6. Keep warm under a clean tea towel while you cook the rest, then serve with syrup, fruit or a squeeze of lemon and sugar.

Nutrition per serving

Computed automatically from this recipe's ingredient list by the GoPlateSmart nutrition engine (typical USDA-style values per 100 g).