Yeasted Buttermilk Pancakes
Fluffy Buttermilk pancakes leavened with active sry yeast
Ingredients
Pre ferment
- 3/4C | 192g Buttermilk
- 1/2C | 62G Flour
- ½ tsp | 7g Yeast
Wet
- 1 Egg
- 1 tsp | 4g Sugar
- 2 Tbsp | 27g butter - melted
- 1.5 tsp | 10g maple syrup
Dry
- ½ C | 62g Flour
- ¾ tsp | 2g Baking powder
- ¾ tsp | 5g salt
Instructions
- Warm buttermilk to 100F Whisk 1/2C flour and yeast together, then add the warmed buttermilk. Lightly whisk together until combined, with small clumps. Rest for 30 min to 1 hour at room temp, or in the refrigerator for 12 to 48 hours.
- Whisk egg, sugar, and maple syrup until combined, then slowly add melted butter. Lightly whisk dry ingredients until evenly incorporated. After fermenting the batter, add the wet ingredients and whisk until combined. Lightly fold dry ingridients into the batter until evenly mixed with small clumps. Rest for another 10 to 20 minutes.
- On medium - low, add a small amount of grape seed oil to a nonstick pan( nonstick, cast iron, or carbon steel) Add a spoonful of batter. Cook on one side until small air bubbles form on the edges. Flip the cakes and add a small knob of butter. Make sure the butter coats the pan and cakes. Once fully cooked, flip one last time to coat the other side in butter. The pancakes are done once a cake tester or knife comes out of the pancake clean and hot to the touch.
- Serve with tahini, maple syrup, and zaatar, or your favorite toppings.