Buttermilk Pancakes by Dennis Leslie
by Dennis Leslie, Hilton Adelaide's Executive Chef
Makes about 8 - 3-inch (7.5 cm) pancakes.
- 1 cup (130 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons (28 grams) granulated white sugar
- 1 large egg, lightly beaten
- 1 cup (240 ml) buttermilk
- 3 tablespoons (40 grams) unsalted butter, melted
- Plus extra melted butter for greasing the pan.
In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar.
In a separate bowl whisk together the egg, buttermilk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough.
Heat a non stick frying pan over medium high heat and melt a small block of butter, gently tipping the pan in a circular motion to grease the whole surface.
Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan, cook one at a time for perfection!! Cook the pancakes until bubbles form around the edges of the pancake and the lift the edge to sneak a peak of the bottom where it should be golden brown. Flip the cake and cook until the other side is golden brown.
Repeat with remaining batter, melting butter between batches.
Serve with extra runny fried eggs, crispy bacon and “real” maple syrup!!