Light and Fluffy Buttermilk Pancakes With Clotted Cream

Published on December 5, 2021

“The first recorded mention of pancakes was in 600 BC from a poet in ancient Greece. This breakfast treat was made of wheat flour, olive oil, honey, and curdled milk which is a little different from the pancakes we know today.”

You’ve probably heard that cooking is a science. If you want to really get into it, there are a number of good books on the science of cooking explaining this in detail. I’ve been slowly working my way through the 958 pages of The Food Lab cookbook by J. Kenji Lopez-Alt, scientist and very entertaining writer. After he teaches you everything you need to know about eggs in the breakfast section, he explains how baking soda works and for your science experiment you can make these delicious pancakes.

For these pancakes instead of all purpose flour I used the gluten free flour mixture that I use for making bread, and maple sugar instead of cane sugar.

Pancakes and Clotted Cream

Light and Fluffy Pancakes

Dry Mix Ingredients