Tuesday 12 February 2013

Fluffy Buttermilk Pancakes

Here is a recipe for pancakes for Pancake Tuesday, otherwise known as Shrove Tuesday.


2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (well-shaken)
2 large eggs
1/4 cup vegetable oil

1.  Mix dry ingredients in medium bowl.

2.  Add wet ingredients to separate bowl; stir until blended.

3.  Add wet ingredients to dry ingredients until combined.  do not overmix; batter will be slightly lumpy.

4.  Lightly coat skillet with oil.  Heat to medium-low.

5.  Drop 1/4 cup batter onto skillet.

6.  Cook on first side until bubbles form on surface and underside is golden (2 minutes).

7.  Flip over and cook another 2 minutes.  Centre should spring back when lightly touched.

8.  Serve warm with maple syrup and butter.  Makes 10 to 12 pancakes.

Note:  This year I made my batter the night before.  I made it a bit thicker than usual.  I poured it into a container with a lid with a small hole.  It was much easier to pour the batter out rather than spoon it out the next day.  I also used a griddle, rather than a skillet, which I preheated.  For years, I would try making pancakes and they would be so soft they would fall apart, or they would burn on one side.  I could never get the right consistency.  And I could never get the right shape, either, like in the picture.  For once they turned out this year:  circular, fluffy and golden brown.  And they didn't stick to the griddle.  Yeah!

Image courtesy realmomkitchen.com. 

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