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.Print
These are not just your basic buttermilk pancakes… the batter is cultured overnight giving it all the benefits of pre-soaking and pre-fermentation!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4-6 1x
- Category: Breakfast
- Method: Fermented
- 1 3/4 cups cultured buttermilk (kefir or yogurt)
- 1 1/2 cups flour
The next morning:
- 2 eggs
- 3 tbsp oil
- 1/2 tsp vanilla extract
- 3 tbsp sugar
- 1/2 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.
Keywords: traditional, soaked, prefermented
Serve with your favourite toppings! Maybe some homemade yogurt?