D-bomb Buttermilk Pancakes |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 3 |
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I have tried tons of buttermilk pancakes and this one seriously takes the cake..lol. But you must use warm maple syrup and find a recipe for Brown Sugar Swiss Merengue Buttercream to spread on the pancakes when they are piping hot fresh off the griddle. Read more ....mmmm Ingredients:
3 eggs, separated, minus one yolk (so 2 yolks and 3 whites) |
1 and 2/3 cups buttermilk |
1 tsp baking soda |
2 tsps baking powder |
1/2 tsp salt |
1 and a 1/2 cups ap flour |
2 tbsp caster sugar |
1-2 tbsp maple syrup |
3 tbsp melted butter |
2 tbsp vanilla extract |
Directions:
1. In a medium sized bowl beat the yolks until pale and smooth.
2. Beat in the buttermilk and baking soda and mix well.
3. Sift in the flour, baking powder, salt and caster sugar… gently mixing as you add these.
4. Add the melted butter, maple syrup and vanilla extract and mix well.
5. In a small bowl beat the egg whites until stiff peaks form.
6. Fold in the whites very gently until well incorporated.
7. Let the batter sit on your cupboard for about 20 minutes.
8. Make sure your griddle is on about 325 degrees. Wipe the griddle with an even layer of clarified butter using a folded up paper towel. Scoop batter onto griddle, flip when lots of bubbles form and the underside is golden brown.
9. Serve with warm maple syrup and Brown Sugar swiss meringue buttercream. MMMM…..Enjoy!
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