Sparkling Water Pancakes

Pancakes made with sparkling water and buttermilk, on a distressed bakign sheet with espresso and maple syrup and blueberries

Light as air and fluffy pancakes, made with a secret ingredient. You'll make these sparkling water pancakes all the time!

Course Breakfast

Cuisine American

Diet Halal, Vegetarian

Prep Time 5 minutes

Cook Time 5 minutes

Servings people

Calories 441kcal

Author Farah Abumaizar

Ingredients

2 cup flour
3 tablespoon sugar
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cup buttermilk To make one cup of buttermilk, place 1 tablespoon vinegar or lemon juice in a measuring cup, then top off the remainder with milk. Mix and leave 5 minutes until curdled
2 eggs
3 tablespoon melted butter
1 teaspoon vanilla
1/2 cup cold carbonated water keep closed until using so it doesn't go flat

Instructions

Whisk together all your dry ingredients and set aside.
In a separate bowl, whisk together wet ingredients until well combined, then pour into dry ingredients and mix until just combined.
Heat a non-stick griddle or skillet over medium heat, and melt a little butter on it or spray some non-stick spray.
When pan is hot, pour some batter on top (1/4-1/2 cup depending how big you like your pancakes), and cook until bubbles form on the surface of the batter and underside is golden brown, around 2-3 minutes. Flip and repeat on the other side.

Notes

To keep pancakes warm, Heat oven to 100 C (200 F) and place a baking sheet in the oven. Transfer every cooked pancake there to wait for it's friends to finish!

Recipe adapted from www.epicurious.com

Nutrition