Buttermilk-Style Pancakes with Butter
Fluffy golden pancakes made with a quick homemade buttermilk substitute, served with melted butter.
Total
25 min
Prep
10 min
Cook
15 min
Serves
2
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Recipe serves 2
Ingredients
- 200 g Wheat Flour
- 300 ml Milk
- 1 tbsp Brown rice vinegar
- 1 Egg
- 40 g Butter
- 2 tbsp Sugar
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 tbsp Rapeseed oil
Instructions
- 1
Whisk milk with vinegar and let stand 5 minutes to sour.
- 2
Mix flour, sugar, baking soda, and salt in a bowl.
- 3
Add the soured milk, egg, and 20 g melted butter; whisk until just combined.
- 4
Heat oil in a pan over medium heat.
- 5
Pour small rounds of batter and cook until bubbles form, then flip and cook until golden.
- 6
Serve stacked with remaining butter melted on top.
Nutrition per serving
Calories
520
26% of a 2,000 kcal day
| Protein | 16 g |
| Carbohydrate | 72 g |
| Fat | 17 g |
| Fiber | 3 g |
| Sugar | 12 g |
| Sodium | 620 mg |
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