American Pancakes
Desserts
Food
Main Courses
Quick Meals
American
Vegetarian
.
36 Servings
Ingredients
350g unbleached plain flour
75g granulated sugar
3 1/2 tsp baking powder
2 tsp fine salt
750ml buttermilk
75g unsalted butter, melted and cooled, plus more butter for cooking
6 organic large eggs
Up to 250ml milk, as needed to thin batter
Pure Maple syrup, warmed for serving
Method
- Whisk the dry ingredients together in a large bowl
- Whisk the buttermilk, butter and eggs together in another bowl
- Add the wet ingredients to the dry ingredients, whisking just enough to combine (small lumps are okay)
- Let the batter sit, covered, overnight
- The next morning, heat up your griddle or non-stick pan and slick it with a little butter
- Add enough milk to the batter to thin it to the right consistency - the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes. Neither is wrong
- Cook the pancakes on the griddle/pan, flipping them after bubbles appear on the surface of the uncooked side
- Let cook 2-3 minutes more, then remove and eat with lots of warm maple syrup
