Monday, 17 December 2012

Buttermilk Pancakes

I AM FINALLY HOME!!! No more exams! No more classes! Just me and the holiday season with my family!!

Can you tell I'm excited? Maybe just a little bit..

Now that I have a bit more time over the holidays, I was PLANNING on posting a little more frequently. Unfortunately, I didn't realize until I got home that I had completely forgotten all my cookbooks at home...and all the recipes inside that I had made :(

But it's okay. I have a few tricks up my sleeve and I think I should still be able to have enough posts to get me (and you folks!) through this Christmas vacation.

Now, I have never been a huge breakfast person. I know it's the most important meal of the day (or so they say) but often times I just end up not having enough time to get anything to eat before I head out for the day. The boyfriend, on the other hand, NEEDS to eat breakfast before he starts the day...though sometimes 'breakfast' doesn't occur for him until noon..

I decided to make some homemade pancakes one Sunday morning and they turned out quite nicely! I  much prefer having pancakes from scratch rather than from the box, and if you have the time, it is well worth it! I also prefer to have chocolate chips in my pancakes (I don't care what anyone says, it's always a good time for chocolate!).

If you've got some extra time in your mornings, I highly suggest trying these pancakes out! They're fluffy and delicious and you won't be disappointed.

Older Posts: Risotto Balls

Buttermilk Pancakes
Prep time: 20-25mins        Yields ~16 pancakes

2 cups flour
2 Tbsps granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk (**see note)
1/4 cup sour cream
2 eggs
3 Tbsps unsalted butter, melted
1-2 tsps vegetable oil, to grease the pan

**NOTE: If you don't have buttermilk, you can make your own by combining 2 cups of milk with 2 Tbsps of white vinegar

1) In a medium bowl, mix together all the dry ingredients. In a separate bowl, combine buttermilk, sour cream, eggs, and melted butter.
2) Make a well in the center of the dry ingredients. Pour the liquid mixture in the center of the well, then gently stir until just combined. The batter should still be lumpy. Let the batter sit for 10 minutes.
3) Heat 1 tsp of oil in the skillet over medium heat. Once it is heated, use a paper towel to remove excess oil and leave a thin film coating the pan.
4) Measure 1/4 cup amounts of batter onto the pan and cook until the edges are set and bubble start breaking on the surface (about 2-3 minutes). Flip the pancakes using a wide spatula and cook for another 1-2 minutes. Serve immediately. Repeat until the batter is gone.

(Recipe adapted from Cook's Illustrated)

No comments:

Post a Comment