These are not just your basic buttermilk pancakes… the batter is cultured overnight giving it all the benefits of fermentation!
I set it up the ferment the night before in a large glass measuring cup which makes it easy to add the remaining ingredients the next morning. We use a large cast iron griddle which makes them quick to cook up.
- 1¾ cups cultured buttermilk (kefir or yogurt)
- 1½ cups flour
- The next morning:
- 2 eggs
- 3 tbsp oil
- ½ tsp vanilla extract
- 3 tbsp sugar
- ½ tsp baking soda
- 1 tsp baking powder
- Mix the flour and buttermilk the night before. Cover with an airtight cover and leave in a warm location.
- The next morning preheat your pan on medium.
- Mix in the wet ingredients. The flour mixture will be quite thick and have developed gluten. Don't worry about being gentle, just try to evenly incorporate the ingredients.
- Add the dry ingredients when your pan is hot. The baking soda will become active immediately as the whole mixture is quite sour.
- Brown on both sides and serve.
Serve with your favourite toppings! Maybe some homemade yogurt?