Buttermilk Pancakes

1 cup (130 grams) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons (28 grams) granulated white sugar

1 large egg, lightly beaten

1 cup (240 ml) buttermilk

3 tablespoons (40 grams) unsalted butter, melted

Plus extra melted butter for greasing the pan.

For this challenge I decided to make pancakes. Dutch pancakes are really more like big crepes, and they’re served with savory things (mushrooms, cheese, ham) as well as sweet (apples, raisons, molassas).

I was really craving some light fluffy American pancakes, and I bought some maple syrup specifically for the purpose. I used the classic Joy of Baking recipe (see above), but substituted karnemelk for the buttermilk.

They were FANTASTIC.

If you’re not familiar with the process, it’s dead simple. Mix up the wet and dry ingredients separately, then quickly stir your wet into the dry. Don’t overmix: lumps are a good thing. Drop spoonfuls into a hot, greased pan, and cook on medium until you see lots of bubbles coming to the surface. Flip it when the bubbles start getting serious. You can keep them warm in the oven on a low heat; which is far more sociable than letting the cook eat last!

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