Sunday, 27 September 2015

The Best Buttermilk Pancakes

My husband and I recently had a small morning argument about pancakes. After some chivvying, he got up and made pancakes for breakfast (I make nice Saturday morning breakfasts all the time, without chivvying). For reasons only he knows, he eschewed all of the recipes I've already blogged, and found yet another random one on the internet to try. Again forgetting previous advice, he decided not to separate the eggs and whip the whites, used a random mug instead of a proper measuring cup for the flour, tried making his own buttermilk, and overbeat the batter. The result: bouncy tough glue circles; what I imagine dwarves chew for breakfast. Even with as nice toppings as I could find, they were inedible.

I spent half an hour or so Googling until I found someone who'd already been through this loop, and found the perfect husband-proof buttermilk pancake recipe. No egg white separation, but you will still need to remind him to buy buttermilk, and to leave batter barely mixed. I have updated it to metric quantities with Australian ingredients (I think our buttermilk is thicker). We didn't think we would eat all of these, but they were so delicious we polished them off. You'd be healthier splitting these between three people, or four as part of a brunch.

  • 2 tsp baking powder
  • 1 tsp baking soda
  • 250g plain flour
  • 2 tbsp sugar
  • 2 eggs, slightly whisked
  • 500ml Casa Buttermilk
  • 2 tablespoons melted butter

In a medium bowl, stir together the salt, baking powder, baking soda, flour and sugar. In a separate larger bowl, whisk together the eggs and buttermilk. Drizzle in the butter as you continue to whisk.

Switch to a wooden spoon and pour the dry ingredients on top of the wet; stir until almost completely combined. The more you stir pancake batter, the more flat and tough the pancakes will be, so mix only until a few streaks of flour are remaining.

Butter and heat a pancake pan and cook ladlefuls of batter until bubbles begin to form, flip and cook until golden. Serve immediately: I like mine with maple syrup, crème fraiche and strawberries.

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