- 1
- 15 mins
- 15 mins
Preparation
Step 1
Buttermilk
Pancakes have a light and spongy texture and their
flavor only hints of the richness and tanginess that buttermilk offers.
You begin these pancakes as you would any regular pancake batter; by
whisking together the flour, baking powder, baking soda, salt and
sugar. Only instead of using milk, eggs, and melted butter to bind the dry
ingredients together, you replace the milk with buttermilk.
When you make these
Buttermilk Pancakes each ingredient has a
purpose. First, the flour.
Sugar is added to give the
pancakes a touch of sweetness, yet it also adds moisture and helps to give
the pancakes their lovely golden brown color. The baking powder and baking
soda provide the leavening, giving the pancakes their light and
airy texture. Salt has the ability to bring out the flavors of all the
ingredients. The egg
The butter adds a rich flavor and helps to make the pancakes wonderfully tender. And lastly, the
buttermilk, which
has a thick and creamy texture with a rich tangy buttery flavor
that makes these pancakes so tender, fluffy, and soft.
While you can buy buttermilk, another option is to use buttermilk powder
or you can make your own buttermilk by adding 1 tablespoon of white
distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk. Just
stir the vinegar or lemon juice into the milk and then let it stand 5 to
10 minutes before using
Once the batter is made, all that is left to do is to cook the pancakes.
Try to use either a heavy gauge pan (skillet) or griddle. Preheat the pan
before greasing it with melted butter or oil (or spray with a non stick
vegetable spray). Keep in mind that you may have to
adjust the heat as you go to ensure that the pancakes have a lovely golden
brown crust and are cooked all the way through. Another option is to use
an electric griddle with the temperature set to 350 degrees F (180 degrees
C). You can pour or ladle the
pancake batter onto the bottom of your pan and you can make the pancakes
any size.
Cook until the bottoms of the
pancakes are golden brown and bubbles start to appear on the uncooked top
surfaces of the pancakes (2-3 minutes), then turn them over. Continue to
cook the pancakes until golden brown and cooked all the way through. If
not serving immediately, place in a 175 degree F (80 degree C) oven
directly on the wire rack for about 15-20 minutes. Leftover pancakes can
be frozen and simply reheated in the oven or in your toaster.
In a large bowl whisk together the
flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the
egg, buttermilk, and melted butter. Make a well in the center of the dry
ingredients and then pour in the egg mixture, all at
once, and stir (with a rubber spatula or wooden spoon) just until combined. The batter should have some small
lumps.
(Do not over mix the batter or the pancakes will be tough.)
(The pancake batter can be covered and stored in the refrigerator for up to 24
hours.)
Heat a frying pan or griddle over
medium high heat until a few sprinkles of water dropped on the pan or griddle splatter.
Adjust the temperature as needed. Can also use an electric griddle with the
temperature set at 350 degrees F (180 degrees C). Using a piece of paper towel
or a pastry brush, lightly brush the pan with melted butter or oil (or spray
with a non stick vegetable spray.)
Using a small ladle or
scoop, pour about 1/4 cup (60 ml) of pancake batter onto the hot pan, spacing
the pancakes a few inches apart. When the bottoms of the pancakes are brown and
bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn
over. Cook until lightly browned (about 1-2 minutes).
Makes about 8 - 4 inch (10 cm)
pancakes. Preparation time
,
lightly beaten