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buttermilk pancakes - sunday special

During the Easter break a friend invited me over for brunch and served up a massive pile of ricotta hotcakes topped with Greek yoghurt, bananas and raspberries. 



Inspired by my friends pancakes I tried this recipe for buttermilk pancakes from Cooks Illustrated.



While making the pancakes I was busy baking a cake while also styling and photographing some cookies so my mind was not really on the job. I forgot to add the melted butter to the batter which I later found in the microwave but added an extra egg. Some how they still managed to turn out okay and I scoffed 4 of them for my breakfast.



Now that Passover is finally over I've returned to the kitchen with a vengeance. Yesterday I baked a cake; made a loaf of bread and made another batch of buttermilk pancakes but on this occasion I followed the recipe. If you look closely at the images below you can see the difference between the 2 batches. The pancakes on the right were made using the correct recipe whilst the pancakes on the left were my distracted batch. Yesterday's pancakes rose at least twice as high.

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Here's the recipe I used, slightly adapted for an Australian tablespoon.  For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional gas oven not fan forced, so you may need to reduce your oven temperature by 20°C.

Cooks Illustrated Best Buttermilk Pancakes - makes about 16 pancakes

Ingredients
2 cups plain flour
1½ tbs sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups buttermilk
¼ cup sour cream (I used Greek yoghurt)
2 large eggs, lightly beaten
2 tbs unsalted butter, melted and cooled slightly
1-2 tbs oil

Directions
Preheat oven to 90°C/200°F. Spray a wire rack with cooking spray and set it inside a rimmed baking sheet. Place the baking sheet in the oven.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a second bowl, whisk together the buttermilk, sour cream or yoghurt, eggs and melted butter. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Gently stir until just combined. The batter should be lumpy with a few streaks of flour. Let the batter sit for 10 minutes.

Heat a tsp of oil in a 12-inch non-stick pan over medium heat until shimmering. Using paper towels carefully wipe out oil leaving a thin film of oil on the bottom and sides of pan. Using a ¼ cup measure, portion the batter into the pan in 4 places. Cook until the edges are set; first side is golden brown and bubbles on the surface are just beginning to break, 2-3 minutes. Using a thin wide spatula flip the pancakes and continue to cook until second side is golden brown and cooked 1-2 minutes longer. Repeat with remaining batter, using remaining oil as necessary. Serve pancakes immediately or transfer to wire rack in preheated oven.

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Here they are topped with Greek yoghurt, banana and raspberries and doused with maple syrup. For dessert I topped the pancakes with some oven roasted fruit and yoghurt and drizzled with maple syrup, they were equally delicious.

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Maybe you could surprise your Mum with a pancake breakfast for Mother's Day.

I hope you all enjoyed your weekends. See you all again next Monday.

Until then,

Jillian
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