Here's a simple but reliable buttermilk pancake recipe for every day. Buttermilk pancakes are just delicious served with a little maple syrup and fresh blueberries. Real or cultured buttermilk can be used in this recipe. But if you're like me and don't regularly keep some on hand, you can substitute with milk curdled with 1 tsp of cider vinegar / lemon juice.
Ingredients:
- 2 1/2 cups all purpose flour
- 2 1/2 cups milk (or buttermilk, omit lemon / cider vinegar if using buttermilk)
- 2 tbsp lemon or apple cider vinegar (add to milk to mimic buttermilk))
- 2.5 tsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar
- 2 eggs
- 2 tbsp melted butter or vegetable oil
- 1 punnet blueberries
Add lemon or vinegar to milk and allow to sit for 5 minutes to curdle the milk and create an excellent buttermilk substitute. Optional: Use buttermilk if you have it on hand.
Add all other ingredients to the milk and mix until just combined.
Heat your fry pan to medium high heat and grease with 1 tsp butter. Drop batter into the pan. When small bubbles form on the surface of the pancakes, flip them over and cook for another minute. Adjust heat as required.
Serve with maple syrup and blueberries.