Fluffy and soft Homemade Buttermilk Pancakes! You can taste the wonderful buttery flavor with each bite! Topped it with homemade strawberry sauce.
(5" or 13 cm) pancakes
all-purpose flour (plain flour)
kosher/sea salt (I use Diamond Crystal; use half for table salt)
large egg (50 g w/o shell)
(for homemade buttermilk recipe,
confectioners’ sugar/powdered sugar
strawberry compote [recipe]
Gather all the ingredients.
To Make Pancake Batter
In a large bowl, put the flour, baking soda, baking powder and salt and whisk together.
In a small bowl, whisk the egg and the melted butter together.
Stir in the buttermilk and the sugar.
Add the egg mixture into flour mixture and whisk all together.
Add almond extract to the batter and mix.
To Cook Pancakes
Heat ½ Tbsp butter in a large griddle pan or frying pan on medium heat.
Pour about ¾ cup of batter onto the hot pan from 12-inch (30 cm) high. This helps making a nice round pancake.
Cook until you see lots of bubbles start to show on the surface of the pancake. It’s usually about 3 minutes.
Then flip and cook the other side for 1.5 minutes, or until a nice light brown color. Repeat with the rest of the pancake batter.
Sprinkle powder sugar and serve with maple syrup or
homemade strawberry compote
You can keep the leftovers in an airtight container and store in the refrigerator for 2 days and in the freezer for a month. I recommend wrapping individual pancake in foil and put in a plastic bag so you can reheat easily in the oven.
The recipe is slightly adapted from my friend's blog,
You Made That?
Copyright © 2011-2021 Just One Cookbook®. All Rights Reserved.