Monday, January 30, 2012

Recipe: Buttermilk Pancakes

SB prefers fluffy pancakes while I like them more crepe-like.  I am posting the recipe for fluffy, though you can add more buttermilk to think out the batter.  Two key items to consider are that the batter should only be beaten until smooth and not over mixed, and  use buttermilk instead of regular milk because the reaction of the buttermilk's acid with the baking soda add to the fluffiness.

  • 2 cups (330g) all-purpose flour
  • 2 teaspoons (4g) baking powder
  • 1 teaspoon (6g) baking soda
  • 1/2 teaspoon (4g) salt
  • 4 tablespoons (55g) sugar
  • 2 large eggs, lightly beaten
  • 3 cups (700ml) buttermilk
  • 2 teaspoons (10ml) vanilla extract
  • 5 tablespoons (75ml) melted, unsalted butter
  • 1 teaspoon (15ml) butter for griddle/skillet
  1. Heat griddle on medium-high heat. Whisk together the first five (dry) ingredients together in a medium bowl.  Quickly stir together the rest of the wet ingredients (except the butter reserved for the griddle) and then combine into the dry ingredients.
  2. Whisk to combine until smooth.  Batter may have some small lumps but do not over mix the batter.  Let the batter rest for about five minutes.  The batter should be fairy thick unless the buttermilk was too thin.  If so, add a few more tablespoons of flour.
  3. Lower the skillet heat to medium.  Add a dab of butter to coat the surface of the griddle/skillet.  Ladle approximately 1/2 cup (120ml) of the batter onto the pan and give the pan a shake to spread the mixture.  
  4. When small bubbles form on the top of the pancake and the edge is slightly dry (approximately at 2 1/2 minutes), flip the pancake over.  Cook until the outside is a golden color (approximately 1 minute longer).
  5. If there are large bubbles forming or loud sizzling the heat is too high.
  6. Serve the pancakes with maple syrup.  Real maple syrup, not the fake stuff. 

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