Buttermilk Pancakes

Ingredients:
25 g butter

2 eggs
200 ml buttermilk
4 table spoons sugar
150 g flower
Salt
1 teaspoon baking powder

(about 12 pancakes)

Melt the butter. Whisk the eggs with the buttermilk and the sugar and then stir in the butter. Blend the flower with the salt and the baking powder and stir it in the egg-buttermilk-mix. Let the batter rest for about 15 min.

Heat butter in a pan and poor two table spoons of the batter into the pan and bake the pancakes about 90-120 seconds per side at middle temperature. If things are at the right temperature, you'll know it is time to flip, without timing, by the small bubbles forming at the top of the pancake. When it is covered in small holes, the edge of the pancake will start to look dry. This is the time to flip.

Keep the pancakes warm in the oven at a temperature of about 60 °C.

Tip:

• It is better to mix the dry ingredients under the wet, like this the pancakes will get more fluffy.
• The pancakes also get more fluffy, if you let the batter rest 30 min.
• Don't use an electronic mixer, due to the too vigorous stirring the baking powder looses its momentum, as the release of carbon dioxide is prevented.
• Next to the baking powder I also use a pinch of baking soda and also a teaspoon vanilla sugar.
• If you can, pull the egg/buttermilk out of the fridge a bit early and let it come to room temperature. It reacts more strongly to the baking soda and gives more rise to the pancake.
• The perfect batter should pour onto the fry pan and not move much; it should only require a few taps of the measuring cup to spread it out. If the batter is too runny then just add a bit more flour, a few tablespoons at a time until it thickens up.