These pancakes are possibly the fluffiest I have ever made or eaten. Wonderful result straight out of the gate, which I love when I create something new. So lucky you, if you are on our course, this will be your go to pancake recipe from here on in, I am sure.
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 190 Grams bakers or strong flour
- 25 Grams raw caster sugar BUY
- 1 Pinch Fine grind salt
- 2 Teaspoons vanilla extract BUY
- 250 Grams Sourdough Starter cold and unfed, straight from the fridge is fine Recipe
- 2 large eggs
- 250 Grams buttermilk
- 45 Grams butter melted, plus more for frying BUY
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
Place all ingredients except the baking powder and baking soda into the Thermomix bowl and blend 20 sec/speed 8. Scrape down sides of bowl well to make sure all the flour is well combined. Blend 10 sec/speed 8.
Leave in the bowl at room temperature overnight.
In the morning, preheat a flat cast iron pan to a medium heat.
Add the baking powder and soda into the Thermomix bow and combine 20 sec/Interval/dough setting.
Prepare all your toppings while the batter rests a little and preheat the oven to 90°C with a lined tray inside.
Butter the hot pan with a 1/2 tsp extra butter and use approximately 1/3 cup of batter per pancake. Cook for 2 minutes or until the edges start to puff up and bubbles appear on the surface of the pancake. Flip it and cook until just done. Transfer to the oven to keep warm. Repeat with a little more butter and batter until all of the batter is cooked.
Serve with any toppings you love to have on pancakes. Think butter, cream, raspberry coulis, fresh fruit, lemon butter, jams, maple syrup, powdered sugar, yoghurt etc.
This recipe can be seen if you sign up for the related course. Join the course to get access!
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