How to Make Buttermilk Pancakes with Easy Way
Pancake, who does not know this sweet foods? Yes indeed pancake is very famous all over the world. Pancake addition to having a sweet taste also has a wide variety of flavors. For added flavor you can add pancakes with buttermilk as one of its main ingredients. Very fit to eat when freshly cooked and when the weather outside was cold.
Ingredients:
- 2 cups (250g) unbleached all-purpose flour
- 1 teaspoon of table salt
- 1 teaspoon baking powder 1/2 teaspoon
- baking soda
- 1 1/2 (360ml) cup buttermilk - if you do not have buttermilk, add 1 tablespoon of vinegar into measuring cup, fill to 1 1/2 cup dairy milk
- 1/2 cup (120 ml) (plus extra tablespoon or so if the dough is too thick)
- 2 large eggs
- 4 tablespoons (60g) unsalted butter, melted
- Vegetable oil (for brushing the pan)
- pure maple syrup (opt)
How to Make:
- Whisk flour, sugar, salt, baking powder, and baking soda togeter in a medium bowl. In a second bowl, whisk buttermilk, milk, eggs, and melted butter. Make a well in center of dry ingredients and pour in the wet ingredients. Gently fold together with a spatula or wooden spoon until just combined (batter should be still thick with little streaks of flour). Do not overmix or science will make you sad Allow the batter to sit for 10 minutes before cooking soda + acid to work some kind of gas bubbles.
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully remove the oil, leaving a thin layer of oil on the bottom and sides of the pan to ensure even heat distribution. Keep the paper towel to re-oil the surface for the next batch.
- Using a 1/4 cup measuring cup, pour batter into pan, making sure to not overcrowded. When the chocolate pancake buttocks and upper surface began to bubble, 2 to 3 minutes, flip the cakes and cook until the remaining sides have browned, 1 to 2 minutes longer. Re-grease the skillet and repeat for the next batch of pancakes.
- To keep the pancakes warm while cooking the next batch, transfer the cake to a cake rack on a cookie sheet and keep the oven set to 200F. If you put them directly on the cookie sheet, or on a plate wrapped in aluminum foil, pancakes will get wet as the vapor released from them. Give them air, keep warm, and they will taste as good as a fresh batch from the pan!
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