A great cake recipe for any occasion:

Beat eggs with buttermilk, salt and sugar. Dissolve the butter. Sift the flour with baking powder and baking soda. Stir everything together well, just mix well, don’t make the batter tough. On an oiled heavy iron frying pan (griddle) at about 180 degrees , medium low temperature, toast 50 grams of each pancake. When the edge of the pancakes becomes firm, turn to the other side with the spatula. The frying time should be about 3 minutes per side. This also works well in the electric pan on the breakfast table. At first they look small, but they rise very well. Up to 50% of the regular flour can be swapped with whole wheat flour, kasha, buckwheat flour, etc. Can also be filled with sautéed apples, blueberries, swollen raspberries, raisins, chocolate chips, etc. If no buttermilk available, use regular whole milk, omit the baking soda and use 4 teaspoons baking powder instead of 2. Serve with maple syrup and whipped butter. Enough for four not too hungry people and two good munchers. Served well with small breakfast sausages or fried bacon.

Buttermilk Pancakes

Ingredients:

Instructions:

Related Recipes: