Buttermilk Pancakes

Ingredients

• 3 eggs
• 350 ml buttermilk
• 250 g flour
• 4 tbsp sugar
• 1 tsp Baking powder
• Pinch Salt
• 4 tbsp butter
• handful mixed nuts (e.g., hazelnuts, pecans, almonds)
• 1 tbsp dried cranberries
• liquid honey for drizzling

Instructions

1. 1.

   Separate the eggs and whisk the yolks with buttermilk, flour, sugar, and baking powder into a smooth batter. Let rest for about 20 minutes.

2. 2.

   Beat the egg whites with a pinch of salt until stiff peaks form and fold into the batter. Melt some butter in a pan, pour a small ladleful of batter, spread slightly, and cook until golden on both sides. Repeat with remaining batter. Optionally keep finished pancakes warm at 80°C in an oven.

3. 3.

   Stack pancakes as desired, top with nuts and cranberries, and drizzle honey before serving.