Friday, October 21, 2016

The Classic Buttermilk Pancakes



I shared the old-fashioned pancake recipe last year (Old Fashioned Pancakes), and now I would like to introduce the classic America buttermilk pancake recipe. We add either blueberries or apple slices to these pancakes. Buttermilk can be purchased at any grocery stores but you could also make your own if you like. Just add a tablespoon of white vinegar into a cup of milk and let it sit for 5-10min and all done!



The Classic Buttermilk Pancakes

·      500cc pastry flour
·      2 teaspoons of baking powder
·      1 teaspoon of baking soda
·      ¼ teaspoon of salt
·      3 tablespoons of brown sugar
·      2 eggs
·      750cc buttermilk
·      3 to 4 tablespoons of salted butter, melted
·      optional: 1 apple, or blueberries (fresh or frozen)

1.     Combine the pastry flour, baking powder, baking soda, salt, and brown sugar in a large bowl and mix well.


2.     Lightly beat the eggs. Add the eggs, buttermilk and melted butter into 1).




3.     Lightly whisk the batter. Leaving some lumps of flour is ok. Over mixing will result in chewy and tough pancakes.


4.     Use a ladle to pour a serving of the pancake mix into the buttered pan. Keep the heat low to medium. When bubbles start to appear on surface, flip it over and cook for an additional 1 to 2 minutes. (*Butter will be unnecessary here if you are using a non stick pan.)



5.     Optional: Add sliced apple pieces or blueberries on top before flipping the pancakes.




6.     You could keep the pancakes in the oven at around 180F to keep them warm while the rest is still cooking. Don't leave them in the oven for too long or else they will dry up!

7.     Serve with butter, whipped cream and/or maple syrup!


★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!

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