6 years ago, I have never been very successful in making pancakes, thus this is not a staple breakfast I was used to, back home in the Philippines. Since I’ve migrated here in the Netherlands pancake is not just for breakfast, they have savoury versions for lunch and dinner. And if you want to make Dutch pancake or as they called it Pannekoeken I made a simplified version here.
But today I wanted to create a pancake that is light, airy and fluffy and not to heavy on my stomach because this is my 4th day of detox. While it is very simple to open a box of pancake mix (which a big NO NO for me) I wanted to share you guys this easy and not complicated recipe so good that it will be your staple pancake recipe every Sunday.
Usually, I like my pancakes with blueberry in it but this recipe calls for just no fuss pancake batter. What I did this time was, instead of using milk I’ve used buttermilk, used cake flour instead of self-raising flour or flour and lastly, I’ve used 2 leveaners 1/2 tsp baking soda and 1/2 tsp baking powder, whisk the egg white to soft peaks form and fold them in the batter.
Patience is a virtue when making pancakes and I don’t have one of those. The first pancake: It’s never perfect. When the edges around the pancake are set and the bubbles starting to form yes it’s time to flip it baby!!! A wide thin spatula is perfect for this and it only cost €6 Inoxibar Spatula you can also find similar here this spatula is perfect for all your flipping needs and bought this at Oldenhof Kookwinkel , this is also my favorite kitchen shop and worth a visit they have 3 big shops around the Netherlands.
Pancakes are best served right away, but if you’re making a big batch you can keep them in the freezer up to 2 months. Stack the pancakes, placing a layer of wax paper between them so they won’t stick together. Place them in an airtight plastic bag or container. So, here is my easy and no fuss buttermilk pancake recipe and enjoy your Sunday with your loved ones.
Buttermilk PancakesPrint Recipe
- 2 large eggs, separate the egg white and yolks
- 1 cup buttermilk
- 2 tbsp melted butter, plus more butter for serving
- 1 cup cake flour
- 1 tbsp sugar
- 1 tbsp vanilla
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 salt
- vegetable oil
- maple syrup, for serving
In a medium mixing bowl, whisk the egg yolks into the buttermilk, then whisk in the melted butter and vanilla paste.
In another bowl, sift together the flour, sugar, baking powder, baking soda and salt.
Then shift these dry ingredient into the buttermilk mixture. Lightly whisk together until the batter is just mixed. (some lumps are okay)
In a clean mixing bowl, beat the eggs whites with a whisk or stand mixer until soft peaks form. Use a rubber spatula to fold them into the batter. Don't overwork the batter; keep it light and fluffy.
Heat a griddle or large skillet over medium; brush with butter or oil.
Working in batches, scoop ⅓-cupfuls of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes.
Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer.
Serve pancakes with maple syrup.