Buttermilk Pancakes Recipe
rhubarb & strawberry preserve, creme fraiche, maple syrup
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Ingredients
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Pancake Ingredients
Method
Cooking Directions
- 1
Prepare the Batter
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract. Combine the wet and dry ingredients, stirring gently until just combined; do not overmix.
- 2
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
- 3
Serve
Serve the pancakes warm, topped with rhubarb & strawberry preserve, a dollop of crème fraîche, and a drizzle of maple syrup.