Saturday, 26 March 2016


This is an Internet recipe.
Makes about 10 to 15 pieces of 4" to 5" buttermilk pancakes.


2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons sugar
2 large eggs
2 cups buttermilk*
3 Tablespoons melted butter

*How to make buttermilk substitute

This is soured milk substitute.

For each cup, add about 1 Tablespoon of vinegar or lemon juice to a 1 cup measure,
then add milk to the one-cup mark.

Let stand for about 5 to 10 minutes before you use it in the pancake recipe.

How to

In a large bowl, combine flour, baking powder, soda, salt and sugar.

Whisk eggs, buttermilk/substitute, and butter together in a small bowl.

Combine the 2 mixtures and stir until smooth, but don't over beat.

Heat a griddle over medium-low heat or lower, depending on your range.
If you are using a gas range which is fairly hot, move it a notch above the lowest setting or use a cast iron diffuser.

Using a 1/4 to 1/3 cup measure of the pancake batter, cook until you see bubbles over the top and the edges are somewhat dry looking.

Flip pancake over and brown the other side.

Keep pancakes warm in a 175 degree oven if you are serving all at once.

Serve with butter and syrup, or with butter and madu kelulut.