If you like pancakes, you’ll adore these. Tender and truly ethereal, I can’t count how many times I’ve made them and each time I hear the same words from those at the table: “These are the best pancakes I’ve ever had.” And feel free to use this same size batter to make three crisp standard-size waffles, using a half cup of batter for each. This could vary, though, depending on your particular appliance.
I’ve written this recipe requiring the use of buttermilk, since, hands-down, buttermilk makes the best-tasting pancakes with the lightest, most tender texture. If you don’t always have liquid buttermilk in the house, I suggest keeping a supply of dry buttermilk in your pantry, so you can just reconstitute it. This recipe doubles perfectly.
Any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Kitchen Management for more information.
•Triple-mesh wire sieve
•Batter whisk or a wide blending fork
•Electric griddle (optional but helpful for maintaining
correct temperature for cooking pancakes)
For the pancakes:
•1 1/2 cups Buttermilk Pancake Mix, see the end of this recipe
•1 1/4 cups buttermilk
•1 extra-large egg
•2 tablespoons flavorless vegetable oil, plus more for brushing
•3 tablespoons water
•2 tablespoons melted unsalted butter, cooled to just warm
•1/2 rounded cup plump ripe blueberries (optional)
•Maple syrup or powdered sugar, as an accompaniment
•Assorted fresh berries (optional)
1. To assemble the batter: Place 1 1/2 cups of the prepared pancake mix into a bowl. In another bowl, combine the buttermilk, egg, vegetable oil, water and melted butter. Gently stir the wet ingredients into the pancake mix, using a batter whisk or a wide blending fork, until thoroughly mixed, being careful not to overwork the batter. 2. To cook your pancakes:heat a nonstick griddle or a large nonstick skillet and, when hot, brush the surface lightly with vegetable oil. When the oil is hot, pour or ladle several 1/4 cup portions of batter onto the hot surface, leaving 1-inch of space between them and, if desired, scatter several of fresh blueberries on top and cook over medium-high heat, until bubbles appear on the surface, 1 to 2 minutes. Using a thin wide spatula, flip each pancake over and cook on the other side, until golden, about 1 minute. Remove the pancakes to a warmed platter and repeat with the remaining batter. Serve pancakes immediately after the cooking, in individual stacks, with softened butter and warmed pure maple syrup.
Buttermilk Pancake Mix – If you don’t have the pre-assembled pancake mix:
Per each batch of pancakes, whisk together 1 1/2 cups plain cake flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/3 teaspoon salt and 1 tablespoon plus 1 teaspoon sugar. Sift this into another bowl and continue with the recipe above.
Timing is Everything: For pancakes on busy weekday mornings, do this:
The night before: Combine all of the wet ingredients except the melted butter and refrigerate the mixture, well covered. Measure your dry mix and place it in a covered bowl on your counter. Put your griddle on a turned off burner and put a small covered bowl containing a little vegetable oil next to the stove, with a pastry brush.
In the morning: Remove the wet ingredients from the refrigerator. Melt the butter and, when just warm, add it to the buttermilk mixture. Combine the wet and dry ingredients, using a batter whisk (be gentle, but no dry pockets should remain). Leave the bowl of batter covered, at room temperature, until you’re ready to cook. When ready, ladle the batter onto a hot, greased griddle, as directed.
Article printed from Lauren Groveman: Strengthening Lives through Cooking and Life Coaching: http://www.laurengroveman.com