The Best Almond Flour Buttermilk Pancake
Pancakes are one of the best breakfast dish that almost everyone loves and all of us can make easily. Here is a recipe that comes out perfect every time, a good batter and some practise with adjusting the temperature then you can achieve to make perfect pancakes.
Ingredients
- 1 cup all-purpose flour
- 1 cup almonds flour
- 3 tablespoons sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ½ cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter melted
Instructions
- In a bowl, whisk all dry ingredients together with the almond flour, all-purpose flour, baking powder, baking soda, sugar, and salt.
- Create a well in the middle by using the whisk. Pour the buttermilk into the well and add eggs to the mixture. Pour the melted butter into the mixture.
- Whisk all together, starting from the middle and working towards the edges, until no visible dry bits remain, add all the dry ingredients are incorporated. Make sure not to overmix and don't worry about a couple of lumps here.
- Heat a medium nonstick pan over low heat for about 5 minutes.
- Then increase the temperature to medium-low and pour about 1/3 cup of batter into the pan. If you're using a large skillet then you can add more pancakes at a time. If you're using a cast-iron skillet, add 1/2 tbsp oil before pouring the batter so that it doesn't stick to the pan.
- After bubbles rise to the surface and bottoms brown, flip pancakes after 2 to 4 minutes. Cook until the other sides are lightly browned. Remove the pancake and keep it warm until all the batter is cooked and ready to serve.