Buttermilk Pancakes

I love breakfast, don't you?

150 gr. all purpose flour
10 gr. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt                       
20 gr. melted butter, room temp.           
approx. 275 ml. buttermilk          
1 egg


Garnish
Whipped butter rosette, orange sections, berries, icing sugar, syrup or mint

Combine dry ingredients and sift in a large bowl.  Combine butter, buttermilk and egg.Whisk the wet ingredients in to the dry. Let sit for 5-10min.
If you're feeling saucy, now would be the time to cut any fruit you're serving it with.
Heat vegetable oil in large sauté pan on medium heat. Using a 2 oz ladle spoon out batter in to pan. When they are ready to flip there will be gas bubbles on top and the nice brown colour underneath.

Don't have any buttermilk handy? Making your own is so simple. For every one cup of milk in the recipe, add one tablespoon of vinegar. So this recipe calls for 1 and 1/8 cups of buttermilk -- that means just over one tablespoon of vinegar. At waffly bits like 1/8 the ratio isn't that important.