I can’t believe it’s already November! October really flew by so fast. And speaking of that, how did you spend Halloween? Did you dress up? Did you go to a party? Whatever you did, I hope you had fun.
Today I have some pancakes for you. I haven’t made any in a really long time. I remembered that a couple of days ago and decided that I’ll have pancakes for breakfast on Saturday. It was a really good decision. These pancakes turned out so much better than I expected and not just because by the time I got to eat them I was starving. First I didn’t want to get out of bed, then I had to make them and take some pictures, but the wait was worth it.
This is a really simple recipe, but it turned out so good. I topped my pancakes with some salted caramel sauce (I made more of it, just like I told you). Add in a cup of grapefruit juice (I love grapefruit!) and this was pretty much a perfect breakfast.
I made a small batch, only five pancakes, but it was enough for me. You can easily double the recipe.
- 1 large egg
- 2 tablespoons brown sugar
- vanilla essence/extract
- 1 cup buttermilk
- 50g unsalted butter melted and cooled + more for frying
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup all-purpose flour
I used an electric mixer to make the batter. You just need to combine the ingredients, don’t overbeat.
Add the egg and sugar to a medium bowl. Start mixing then add the rest of the ingredients: vanilla, buttermilk, butter, the flour with the baking powder and salt. You should get a smooth batter.
Heat a frying pan over medium heat. Coat generously with butter and pour part of the mixture. Cook the pancake on both sides until browned. Grease the pan with butter for each pancake.
These pancakes will be great with all kinds of toppings.
In case you don’t have buttermilk, you can add a tablespoon of lemon juice to a cup of milk and let it sit for about 10 minutes then proceed with the recipe.