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Quick Fix: Buttermilk Pancakes
We are back to breakfast in this edition of Quick Fix. You could probably count the quintessential American breakfast dishes on one hand; bacon and eggs, hash, waffles, French toast, and of course, pancakes. Whether you call them pancakes, griddle cakes, flapjacks, batter cakes, johnny cakes, hot cakes, or whatever, I think we can all agree on one thing; they are delicious!
Most of us who have made pancakes at home have probably used a premade mix. You know me, I’m not against that at all, but you can make pancakes from scratch easily and you don’t have to worry about having the mix on hand. By the way, this pancake recipe has eggs as well, so you get an even richer cake that the stuff that comes out of a box. These are also buttermilk pancakes. The buttermilk adds an acid component that reacts with the baking powder and baking soda to give your cakes extra fluffiness. Now there is no need to go and buy buttermilk in a carton from the store. All you need to do is take regular milk and add either white vinegar or lemon juice, at a ratio of one cup milk to one tablespoon acid. Mix and let sit for about ten minutes and your milk will begin to thicken and probably even start to curdle a little bit. Yay, buttermilk! And don’t worry, you won’t taste the vinegar or lemon juice in the pancakes at all.
OK here’s the recipe.
Dry components:
2 cups flour, all-purpose
2 teaspoons baking powder (make sure it’s fresh–no more than six months old!)
1 teaspoon baking soda
3 tablespoons sugar
1 teaspoon salt
Wet components:
2 eggs, beaten
3 tablespoons unsalted butter, melted
2.5 cups buttermilk
Whisk together your dry components together in a large mixing bowl. Then add the wet components and whisk until everything is combined. You may need to add a little more milk or flour to get your preferred consistency in the batter. I like mine just thick enough that it’s not runny. And remember, some lumps in the batter are a good thing to have!
Now, on a griddle or nonstick skillet preheated to medium, ladle about a half cup of batter at a time to form nice round pancakes. You’ll want to let them cook for about two minutes before flipping. A great way to tell is that the pancakes will have bubbles forming on top. When those bubbles start to pop, time to flip!
Cook another 30 seconds to a minute and remove. Repeat for more pancakes. If you need to make a large batch before serving, you can keep them warm on an oven safe plate in a 175F degree oven.
And there you go, scratch made buttermilk pancakes. Enjoy!
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