Sunday mornings in my (tiny) flat (apartment to you Americans out there) are slow and lazy. If Øyvind is around we usually lay in bed telling each other jokes and funny antidotes until our craving for food drives one of us to ask the other what’s on for breakfast. Most of the time, Øyvind, the baker that he is, makes fresh baked bread for weekend breakfasts or whips up two bowls of cold muesli. I love both options really, but when it is my turn to prepare a weekend breakfast I usually turn to my no-fail recipe for American buttermilk pancakes.
American buttermilk pancakes are truly the things that dreams are made of. Light, airy and super fluffy, they are like round, golden pillows of heaven. They also serve as a reminder that American diner food rules breakfast (and brunch) no matter where you are in the world. I tend to eat these topped with butter and jam or maple syrup but one can also top them with powdered sugar, fresh fruit, agave nectar or applesauce.
For this recipe, some use butter, but I like to use neutral vegetable oil as it keeps the mixture from burning in the pan better than butter does. If you live in Norway and plan to make this recipe, you can use kultur, kefir or any other medium thick cultured milk product.
- 120 g (1 cup) flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons sugar
- 250 ml (1 cup) buttermilk
- 1 large egg, beaten
- 3 tablespoons neutral vegetable oil (canola/rapeseed, sunflower, vegetable)
- Additional neutral oil for cooking the pancakes
- Heat a large non-stick pan on medium-high heat.
- While you wait for the pan to get warm, add all ingredients to a large bowl.Stir to combine, and set aside.
- Test the pan to see if it is hot enough. When water sprinkled on the pan sizzles quickly, the pan is ready.
- Add a teaspoon of oil to the pan to help prevent the pancakes from sticking.
- Spoon about 75 ml (1/3 cup) of the pancake batter into the pan and smooth it out a bit to form a circle. Allow the pancake to cook until bubbles begin to show in the raw dough, then flip it over. Cook on the second since for 2-3 minutes, or until golden brown.
- Repeat the cooking process until all of the pancake batter has been used.
- Served topped with butter, fresh fruit, maple syrup or another topping of your choice.