HOMEMADE BUTTERMILK PANCAKES
Still on our pure maple syrup kick, thanks to the 100% pure Canadian maple syrup Chris brought back from Vancouver, I decided to take on Mr Pancake House and make my OWN buttermilk pancakes :P
The ingredients are simple and very cheap to buy from the grocery store. In fact, most of you will have it all in your fridge already, assuming you cook/bake :P My only problem was that I didn't have buttermilk, and it's not that easy to obtain that in Shanghai. So instead I, on a whim, decided to use regular milk that I already had, and a big scoop of yogurt for that slightly tangy taste. Bad idea. Regular yogurt would probably be OK, but I used this fresh yogurt which is super sour, so traces of the sourness came through in the pancakes in the end, oops.
So in the recipe below, I omitted that, which means it'll turn out well for you. It'll make 6 small pancakes, or 4 large ones. The pancakes were the perfect texture, soft and moist and springy. Super easy to make and nothing beats freshly made pancakes. Would I still go back to Mr Pancake House though? Yep.. because they were inexpensive, the pancakes were delicious too, and it's nice sitting in a cafe instead of cooking and cleaning up after yourself ;)
Mix 2 yolks, 3/4 cup buttermilk (or 3/4 cup full-cream milk + a squeeze of lemon juice) ,
and 4 tablespoons melted butter together until smooth.
Sift in 1 cup plain flour, pinch of salt, 1/2 tablespoon baking powder, 1 tablespoon sugar.
Stir until just combined.
Beat 2 egg whites until light and fluffy (soft peaks).
Fold the egg whites gently into the batter with a spatula.
This is what it looks like after it's just mixed in, very gently. Do not overmix!
Pan fry for a few mins on each side, until golden brown
Yummy homemade pancakes served with butter and pure maple syrup
Moist yet still springy, just the way we like our pancakes!
The ingredients are simple and very cheap to buy from the grocery store. In fact, most of you will have it all in your fridge already, assuming you cook/bake :P My only problem was that I didn't have buttermilk, and it's not that easy to obtain that in Shanghai. So instead I, on a whim, decided to use regular milk that I already had, and a big scoop of yogurt for that slightly tangy taste. Bad idea. Regular yogurt would probably be OK, but I used this fresh yogurt which is super sour, so traces of the sourness came through in the pancakes in the end, oops.
So in the recipe below, I omitted that, which means it'll turn out well for you. It'll make 6 small pancakes, or 4 large ones. The pancakes were the perfect texture, soft and moist and springy. Super easy to make and nothing beats freshly made pancakes. Would I still go back to Mr Pancake House though? Yep.. because they were inexpensive, the pancakes were delicious too, and it's nice sitting in a cafe instead of cooking and cleaning up after yourself ;)
Mix 2 yolks, 3/4 cup buttermilk (or 3/4 cup full-cream milk + a squeeze of lemon juice) ,
and 4 tablespoons melted butter together until smooth.
Sift in 1 cup plain flour, pinch of salt, 1/2 tablespoon baking powder, 1 tablespoon sugar.
Stir until just combined.
Beat 2 egg whites until light and fluffy (soft peaks).
Fold the egg whites gently into the batter with a spatula.
This is what it looks like after it's just mixed in, very gently. Do not overmix!
Pan fry for a few mins on each side, until golden brown
Yummy homemade pancakes served with butter and pure maple syrup
Moist yet still springy, just the way we like our pancakes!