The acidity of buttermilk is what makes batters (and cakes and muffins) so light and tender. When combined with a leavening agent, such as baking powder or baking soda, it releases carbon dioxide bubbles that lighten whatever you're making.
If you don't have buttermilk, stir 1Tbsp of lemon juice or white vinegar into a cup of milk and allow to sit at room temperature for 10 minutes (it will curdle but that's fine). You can also use yoghurt or sour cream thinned with water, or even kefir.
Serve with blueberries or other seasonal fruit and maple syrup.
For the pancakes
|2 cups||Self raising flour|
|1 tsp||Baking powder|
|¼ cup||Caster sugar|
|1 tsp||Vanilla extract|
|2 cups||Buttermilk (Main)|
|50 g||Butter, melted, plus extra to cook|
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- Combine flour, baking powder and sugar in a mixing bowl. Make a well in the centre, add eggs, vanilla, buttermilk and melted butter and whisk until smooth.
- Melt a little extra butter in a heavy-based frying pan. When it is hot and bubbling, drop in a large tablespoon of batter from the end of a spoon. Cook over medium heat until bubbles form (2-3 minutes) then flip to cook the other side.
- Transfer to a baking rack. Repeat until all batter is used. Serve in a stack topped with fruit and maple syrup.
More batter-based treats from Annabel
Essential Annabel Langbein (Annabel Langbein Media, $65) is a beautiful compendium of Annabel’s best-ever savoury recipes and cooking tips. On sale now at Paper Plus, Whitcoulls, The Warehouse and all good bookstores. Follow Annabel on Facebook or Instagram or visitannabel-langbein.com.