Fluffy Buttermilk-Style Pancakes

Ingredients

• Plain flour

  200 g

  $0.24

• Baking Powder

  2 tsp

  $0.07

• Granulated White Sugar

  1 tbsp

  $0.02

• Salt

  1/2 tsp

  $0.00

• Eggs

  1 large

  $0.24

• Milk

  250 ml

  $0.30

• Distilled White Vinegar

  1 tbsp

  $0.02

• Salted Butter

  30 g

  $0.26

• Pure Maple Syrup

  3 tbsp

  $0.99

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Whisk the milk and distilled white vinegar together in a measuring jug and let rest for 5 minutes to sour.

2. 2

   In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.

3. 3

   Melt 20 g of the butter and whisk it into the soured milk along with the egg.

4. 4

   Pour the wet ingredients into the dry mixture and stir gently with a fork until just combined (leave small lumps).

5. 5

   Melt a tiny smear of remaining butter in a nonstick skillet over medium heat.

6. 6

   Ladle 60 ml batter per pancake; cook until bubbles surface and pop (about 2-3 minutes).

7. 7

   Flip and cook the second side for 1-2 minutes until golden, then serve warm drizzled with maple syrup.