Desserts
Minnesota Buttermilk Pancakes with Maple Syrup
Ingredients
- 150 gr. (5 oz.) plain flour
- ½ tsp. baking powder
- ¼ tsp. bicarbonate of soda
- 1½ tbsp. caster sugar
- pinch of salt
- 200 ml. (7 fl. oz.) buttermilk *
- 1 egg
- 2 tbsp. (20 gr.) melted butter
To serve
- Pure maple syrup and ice cream or cream
- I have called these Minnesota Buttermilk Pancakes because I first made them using Pure Minnesota Maple Syrup which was brought back by Feyzan on a visit there.
Method
1
Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Stir in the caster sugar.
2
Add the egg to the buttermilk (or buttermilk substitute) and whisk together. Stir in the melted butter.
3
Add the liquid to the flour and beat until smooth.
4
Heat a little butter or sunflower oil in a pancake (or similar) pan. When it is hot, drop about 2-3 tbsp. of the batter slowly onto the pan and watch it spread into a small circular pancake! It is handy to use an ice cream scoop for this.
5
Serve on a plate with a good pouring of maple syrup and either ice cream or whipped cream.
6
You can make them all at once and keep warm in a low oven to make serving easier.