Buttermilk Pancakes

Ingredients

• 1 cup plain white flour
• 1 tsp baking powder
• 0.25 tsp baking soda
• 1 tbsp sugar
• 1 egg
• 180 g buttermilk
• 1 tbsp olive oil
• 1.5 tsp salted butter (1–2 tsp for cooking; extra for topping (amount unspecified).)
• maple syrup (To top; amount unspecified.)

Steps

1. 1

   In a bowl, combine the flour, baking powder, baking soda, and sugar.

2. 2

   In a separate bowl, whisk together the buttermilk, egg, and olive oil.

3. 3

   Pour the wet mixture into the dry ingredients and whisk only until just combined. The batter may look lumpy; do not over-whisk.

4. 4

   Preheat a pan over medium heat. If using stainless steel, test whether it is hot enough by flicking in a little water: the droplets should form balls and roll across the pan.

5. 5

   Add 1 teaspoon of salted butter to the hot pan. Pour in 1/4 cup of batter per pancake, cooking pancakes in batches as needed.

6. 6

   Once the pancakes have naturally released from the stainless-steel pan, flip them. The author says no additional butter is needed after the first batch; continue cooking and flipping until all the batter is used.

7. 7

   Stack the pancakes and top with extra salted butter and maple syrup.

Notes

The recipe does not specify an exact cooking time per pancake or an amount of maple syrup or extra topping butter.

Nutrition per serving

• breakfast
• vegetarian
• contains gluten
• contains dairy
• stovetop
• pancakes
• Valentine's Day