Most buttermilk pancake recipes are more or less the same. But mine is set apart, in a very intentional way: the batter is thicker and rests before cooking. When I was testing this recipe, I tried different amounts of buttermilk, different ways of mixing the batter, and letting the batter sit or not, all to see how the thickness of the batter influenced the resulting pancakes. The thicker batter made the fluffiest pancakes!
RECIPE:
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Yummy 😋
I use apple cider vinegar
How did I do the exact recipe and ended up with lumpy biscuits instead of a pancake! I did everything right!
Mine never come out this thick! What am I doing wrong?! I do use 2% milk and add the vinegar as we don’t have buttermilk at the ready. Could that be the difference ?
Your recipe is sway off, 240 grams of flour so we ended up with soup. Wify kept adding flour to get a cookable texture sort of worked will look for another recipe.