Buttermilk Pancakes – Perfect fluffy pancakes prepared with Buttermilk to give a tangy twist and extra moistness to the tender pancakes; perfect weekend indulgence.
Weekends are for indulgence. Most of the times, I prepare exotic Indian breakfast but some days are just “My Day” when I used to wake up later and prepare simple tasty breakfast like Pancakes.
Ever since I knew about pancakes, I am addicted to it and have been trying different variations. This January, when Better Homes and Gardens published about cooking perfect Buttermilk Pancakes, I couldn’t wait to try it by myself. They came out perfect on my first try and I couldn’t click pictures, yes, I finished them as soon as I prepared. I decided to post about their tips and tricks in my blog as it would help many of my friends. Here, I am!
Cooking pancakes are like breeze but one should know how to put together perfectly fluffy and puffy pancakes. Addition of buttermilk gives a tangy flavor to the cakes and adds extra moist to the tender pancakes. The combination of baking soda and baking powder gives puffy ones.
The ingredients added in the preparation of pancakes plays an important role in preparing perfect fluffy pancakes.
- Buttermilk: Works perfectly with baking soda to give instant puff to the batter
- Egg: Sets the batter
- Baking Soda: Acts as leavener with the acidic Buttermilk. Leavener should be added when acidic ingredients are used in the preparation of buttermilk
- Baking Powder: Creates those bubbles which give fluffiness
- Sugar: For those perfectly caramelized golden brown color cakes
- Vegetable Oil: Adds richness. At the same time, it doesn’t overpower other ingredients as it is neutral
For perfect pancakes, the skillet has to be at the perfect temperature before pouring the batter.
- Skillet Test: Sprinkle few drops of water on the skillet; If the droplets of water sputter and move around the griddle, then the skillet is in the right temperature; If the droplets evaporate, then the griddle is too hot.
Preparation of pancakes involves three steps:
- Sift: Sift dry ingredients for equal distribution of the flour and leaveners; Combine wet ingredients separately in another bowl
- Mix: Don’t overmix; the batter should be moist and lumpy; over mixing gives hard pancakes
- Cook: Prepare pancakes in the perfectly heated griddle; Cook over medium flame; flip only when bubbles appear on the top of pancakes;
The most important tip to remember is not to smash the pancakes with a spatula. Smashing the pancakes with spatula deflates the fluffiness.
Ingredients:
- 1 ½ cups All-purpose flour / Whole wheat flour
- 1 ½ cups Buttermilk
- ½ teaspoon Baking Soda
- 2 teaspoon Baking Powder
- 2 tablespoon Sugar
- 1 Egg
- 3 tablespoon Vegetable Oil
- ½ teaspoon Salt
Method:
- In a bowl, sift flour, baking soda, baking powder, salt, and sugar together.
- In another bowl, add buttermilk, oil, and egg
- Now, add wet ingredients to the dry ingredients. Combine until moistened and the batter is lumpy.
- Heat griddle over medium flame.
- Perform skillet test.
- When the griddle is at the perfect temperature, pour a ladle of batter.
- Cook over medium flame for about 2 minutes until each side of pancakes are brown in color
Topping options:
Nutty Banana
- Melt a tablespoon of nut butter in microwave oven for a minute
- Slice a banana
- Top pancakes with nut butter; arrange banana slices on top of the butter; sprinkle grounded almonds
Roasted Strawberries
- Heat a pan over low flame
- Add chopped strawberries and a teaspoon of lemon juice
- Roast until the berries are juicy
- Top pancakes with roasted strawberries and garnish with grated pistachios
If you try the recipe, do let me know how they tasted in comments. If you like space, do like and follow my profile at here – Facebook, Google, Instagram
Thanks,
Karthi
