Fluffy Buttermilk Pancakes
- 1 egg
- 2 tbsp vegetable oil (e.g. rapeseed oil)
- 1½ tbsp maple syrup
- ½ cup buttermilk
- 1 cup all-purpose flour
- ½ tsp baking powder
- butter for frying
- confectioner's sugar to serve
- homemade jam to serve
For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes.
Whisk egg in a mixing bowl until foamy.
Add oil, maple syrup, and buttermilk and continue whisking.
Mix flour, baking powder, and a pinch of salt in a separate bowl and then gently fold into the liquid buttermilk mixture. Let stand for approx. 15 – 20 min.
Drop batter into skillet and cook on medium heat until golden-brown (approx. 2 – 3 min. per side, with a diameter of approx. 3"). Serve with homemade jam or powdered sugar.