Saturday, June 9, 2007

Buttermilk Pancakes



Once you've made pancakes from scratch, you can never go back to using a ready-made mix. The little bit of extra effort is worth it! This pancake recipe produces fluffy, non-cakey pancakes. One recipe makes about 12.


Buttermilk pancakes

2 c. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. sugar
2 large eggs, beaten
3 c. buttermilk
4 tbsp. melted butter

In a large bowl, mix all ingredients, preferably using a whisk. Mix just until ingredients are incorporated. Do not attempt to make the batter look smooth. It will have lumps and that's ok.

Alton Brown says you should count to ten when mixing pancake batter. Once you reach ten, stop. That way the flour doesn't develop its gluten and you won't end up with bread-like pancakes. I take his advice to heart. Alton Brown rocks!

4 comments:

Mary Ann said...

I love buttermilk pancakes... but at my age (and maybe not for big boys like Junji :-), gotta watch the lipids. How many calories, transfats, saturated fats in this recipe?

There's a buttermilk mix in the Market!Market! that claims that it has no transfats, but it still has saturated fats.

Anyway, hope to binge on your homemade buttermilk pancakes some day!

ctl said...

I use 1% buttermilk so it's not too bad...I hope! I think it's the bacon that's the killer. Can't have pancakes without bacon...

Billie said...

sorry i'm clueless, pls educate, want to make pancakes, what's buttermilk and is there like that in manila? ;-) HELP

ctl said...

Hi Bil! Just read your comment so sorry for the late reply. You can make buttermilk by using regular milk and adding a tiny bit of vinegar. The milk will curdle a bit, that's expected. You can then use it as a substitute for buttermilk.