Red House Inn

Recipe

Buttermilk Pancakes: Breakfast-Brunch

Servings: 8

Prep time:10min

Ingredients:

  • 2 cup Eagle Mill AP nutragrain flour

  • 2 cup White Lilly AP flour

  • 1 teaspoon Baking Soda

  • 2 teaspoon Aluminium free baking powder

  • 1 teaspoon Salt

  • 4 tablespoons Sugar

  • 4 Organic large eggs

  • Heaping tablespoons Organic Sour Cream

  • 6 tablespoons Melted Butter

  • 4 cups Whole Buttermilk

Step 1:

Combine flour, salt, sugar, soda and baking powder in a food procesor. Blend until well mixed and aerated. Preheat a griddle or pan to 375 degrees f

Step 2:

In a large mixing bowl whisk eggs, and then add the sour cream whisking to incorporate completely. Whisk in the melted butter and then add the buttermilk.

Step 3:

Ten minuted before service add the dry ingredients to the wet folding in gently until just incorporated. It is ok if it is still lumpy .DO NOT OVER MIX it will make the pancakes tough. Let the batter rest for ten minutes.

Step 4:

Wipe the griddle or pan with oil and drop batter on in appropriate amounts. Add nuts or fruit depending on preference. The batter is quite thick but do not be tempted to squish touch or poke the pancake to flatten it. After about two minutes flip the pancake and cook until it is cooked through. This depends on the heat but usually 2-3 minutes.

Step 5:

Serve immediately with real maple syrup, crisp bacon, caramelised apples and fresh fruit. Enjoy

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