Monday, September 24, 2012

The day I conquered them pancakes


Pancakes is a big favorite in our household. For years I've been making them using the store-bought premix like Aunt Jemima and Pillsbury, they taste great but the problem is they cost quite a bit and you are always out of the mix whenever you want it. 

Buttermilk Pancake with Blackcurrant Preserve and Clotted Cream with Vanilla
I haven't gotten to making them from scratch because I always get intimidated whenever I see buttermilk in the list of ingredients. Buttermilk was another challenge, my home made version always taste like vinegar chalky water. Well, that is until I figured I need to use full cream milk to get great buttermilk. Buttermilk is now big in my cooking and baking list.

And so last Saturday, when Zz asked for a slice of the red velvet cake for breakfast (again!) I offered to make the much missed pancakes instead. I quick search on my mobile for a buttermilk pancakes resulted in this giant serving of pancake recipe. A few tweaks & scaling produced the recipe below. An easy to make pancake that serves at least 4 voracious pancake fans, and can be made in under 30 minutes.

Leftovers can be frozen with a layer of baking paper between each pancakes. Just zap it in the nuke box for a minute on high, voila! You have instant pancake. And oh yes, you can make waffles using the same batter.

Buttermilk Pancakes

Ingredients

(A)


1 cup all-purpose flour
1 tablespoon + 1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

(B)

1 cup buttermilk
3 tablespoons milk
1 egg
3 tablespoons butter, melted


Directions



  • Combine all dry ingredients (A) in a large bowl. Beat together buttermilk, milk, egg & melted butter in another bowl/jar. 
  • Remember to keep the liquid & dry mix apart until you are just about ready to make your pancakes.
  • Heat your griddle or frying pan on medium heat. It’s hot enough when you flick water on it and it sizzles immediately.
  • Pour the liquid ingredients into the dry mixture, and mix until just blended together, DO NOT over mix. Yes, we want those lumps in the batter. Mixing is best done using wooden spoon or cooking chopsticks.
  • Brush the griddle with butter; pour ½ cup measure of the batter for each pancake. Cook until they are golden brown around the edges, then flip over to cook the other side. Approx. 1-2 minutes on each side.
  • Keep the pancakes warm while you cook the rest by stacking them on a plate and cover with a clean moist kitchen towel.
  • Serve with butter & loads of syrup.

  Variations



* If you want to make the recipe egg-free, replace the egg with ¼ cup of buttermilk.

* Add flavors if you wish to, my favorite are to use vanilla bean or cinnamon powder. Let your taste bud & imagination be your limit. 

* If you are adding fruits to the pancake, dust them with a bit of the flour so that the fruits won’t sink.

 
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