Sublime's Proper Buttermilk Pancakes
When it comes to pancakes, there needn't be conflict over the American-style or French-style question. They serve different functions. These pillowy and decadent pancakes are, in and of themselves, the main event.
The use of buttermilk, eggs and Sublime No. 1 provides a soft, cakey texture and rich, creamy mouthfeel. Perfect to enjoy with butter and maple syrup, with fruit, or with a couple of strips of crisp belly bacon.
On the fence? Compare and contrast. Make these ones too. Let us know what you think.
Serves 4 | Takes no time at all
360g white flour - choose a high-quality flour with 11-12g protein; it makes a tremendous difference
35g golden caster sugar (we like golden for the colour)
14g or 3 tsps baking powder
7g or 1.5 tsps baking soda
720g buttermilk (if you can't get your hands on any, take normal full fat milk and add in the juice of 1.5 lemons, stir and leave to sit for ten minutes)
120g normal full fat milk (for a richer pancake)
15g vanilla bean paste (not essence)
3 large whole eggs
200g Sublime No.1 Pink Himalayan Salt butter, melted
- Combine all dry ingredients in a large bowl
- In a separate bowl, whisk together all the wet ingredients including the butter. You're looking to get the mixture good and frothy
- Keep the two mixes separate until just about to cook
- When you're ready to cook, heat a non-stick pan on medium-high heat, and brush the bottom of the pan with butter
- Pour the wet ingredients into the dry and mix together with a fork. It doesn't need to be fully smooth, just nicely incorporated. Don't beat too hard either, as you'll knock the air out
- Ladle some pancake mix into the pan and leave to cook. Gradually, you'll see bubbles rising to the top. It should take about a minute. Flip and cook on the other side until brown
- Serve straightforwardly with a pat of Sublime No. 1 and some high-quality maple syrup