Ingredients
- 1 1/2 cup all-purpose flour or white spelt flour (200 g)
- 1 tablespoon raw cane sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon pure vanilla powder, optional
- 1/4 teaspoon sea salt
- 1 large egg
- 1 3/4 cup buttermilk (415 g)
- 2 tablespoons butter, melted
- additional butter for the cooking the pancakes
Instructions
- In large bowl, whisk together the flour, sugar, baking powder, baking soda, vanilla, and salt. In a second bowl, lightly beat the egg with a whisk, then add the buttermilk and butter and whisk together until well combined. Add the wet ingredients to the dry ingredients and whisk until combined but still slightly lumpy.
- Heat a little butter in a large nonstick skillet over medium-high heat (you only need enough butter to just grease the bottom of the pan).
- Pour or ladle the batter onto the skillet, using approximately 1/4 cup (50 ml) for each pancake and spread slightly to form small pancakes. Cook until bubbles appear on the surface and the underside is golden, about 3 minutes. Flip and cook until bottom is golden brown, about 1 minute.
- Serve with pure maple syrup and any other toppings of choice. Enjoy!
Nutrition
Notes
You can keep the pancakes warm by transferring then to a baking sheet in a preheated oven (200°F / 100°C) oven until you’re ready to serve them.