Oh my goodness these pancakes are so light and fluffy and did I mention how quick and easy they are to make.
Now if you don’t have any buttermilk simply add a splash of white vinegar to your milk about 2 tablespoons for a cup and a half should do the trick. Another way is to save a cup of your buttermilk and simply top it up with one litre of fresh milk in a jug and leave it on the kitchen counter for around 10 to 12 hours then place it in your fridge and use as you normally would.
2 cups of SR flour.
1 ts sugar
1/2 ts bicarb soda.
1 and a 1/2 cups of buttermilk.
1 tbs of oil or melted butter.
Oil, butter or coco nut oil for frying.
Simply place all the dry ingredients into a large jug and in another jug mix all of the wet ingredients, whisk and pour into dry ingredients then whisk untill the batter is smooth.
Using a shallow pan heat on high and when hot add your choice of grease [I used coco nut oil] about a teaspoon and once melted pour in your batter. Turn down the heat to medium high and once the pancake is golden flip it over till both sides are golden. Continue till your batter is gone, then serve with maple syrup and your favourite toppings.