Buttermilk pancakes
Description
The recipe does not take much time. The dough calls for baking powder; if you like, you can substitute baking soda—1 teaspoon is enough—but you must neutralize it with vinegar, because buttermilk does not contain acid the way kefir or whey does. Buttermilk even tastes slightly sweet. The little pancakes turn out thin, tender, and sweet. You can serve them with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients. Let’s begin!
- 2
Step 2
Mix the buttermilk with the sugar, salt, and egg.
- 3
Step 3
Add the sifted flour and baking powder. Whisk the mixture thoroughly until smooth.
- 4
Step 4
Pour in vegetable oil; 2–3 spoons will be enough.
- 5
Step 5
Mix the dough well with a whisk. The consistency should be medium.
- 6
Step 6
Heat a frying pan, add a little vegetable oil. Spoon the batter in with a tablespoon and fry until the edges are golden brown.
- 7
Step 7
With a spatula, turn the pancakes over and fry them on the other side.
- 8
Step 8
Repeat with the remaining batter. As they finish cooking, transfer the pancakes to paper towels to drain excess fat. Add vegetable oil to the pan as needed.
- 9
Step 9
Serve the pancakes with sour cream, honey, and jams.