For the buttermilk pancake, whisk the buttermilk with melted butter, sugar, flour and salt until smooth, lastly stir in the eggs very sloppily, do not stir too long or the batter will not rise as well.
Heat butter or oil in a pan, pour in dough, cover with a lid, let rise, cover, turn over and finish baking on the other side. Pick apart with a fork and serve the buttermilk pancake sprinkled with sugar.
Preparation Tip:
The buttermilk pancake goes very well with plums, apricots or berry roast and applesauce. Before serving, sprinkle with a little fine crystal sugar and caramelize or flambé with rum, orange liqueur or other schnapps in a pan.
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