Fluffy Buttermilk Pancakes with Pure Maple Syrup
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 2 cups plain flour
- • 2 tbsp caster sugar
- • 2 tsp baking powder
- • 1 tsp bicarbonate of soda
- • 1/2 tsp salt
- • 2 cups whole buttermilk
- • 2 large free-range eggs
- • 1/4 cup unsalted butter, melted and cooled
- • 1 tsp vanilla extract
- • Butter and warm pure maple syrup, to serve
Preparation Steps
Whisk plain flour, caster sugar, baking powder, bicarbonate of soda, and salt together in a large bowl.
In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract.
Pour wet ingredients into dry ingredients; stir with a wooden spoon just until incorporated, leaving small lumps in the batter (do not overmix for maximum fluffiness); rest for 10 minutes.
Heat a cast iron griddle or non-stick skillet over medium-low heat (175°C); brush lightly with butter.
Ladle 1/3 cup of batter per pancake; cook for 2-3 minutes until bubbles form across the surface and pop, and edges look set.
Flip gently with a spatula and cook for 1-2 minutes until bottom is golden brown.
Stack tall on warm plates, top with a generous knob of salted butter, and drench in warm pure Canadian/Vermont maple syrup.