Buttermilk pancake

I've tried making my own batter from scratch a couple of times and still not happy with the outcome.


What are your proportions for the fluffiest pancake? Betty Crocker is ok but I want to make my own..

These are very easy to make and make small puffy, light pancakes. Serves about six people.


Ingredients

120 ml buttermilk + 75ml cold water

150 g plain flour

1/4 level teaspoon baking powder

pinch of salt

3 large eggs, beaten

pure vegetable oil or clarified butter (or lard if you use it)


Method

1. Sieve the flour, baking powder and salt together and make a well in the centre.

2. Whisk the buttermilk with the cold water together in a jug and gradually whisk into the bowl, slowly incorporating the flour with each new addition of buttermilk/water mixture.

3. Add the eggs a little at a time until you have a smooth batter.

3. Place a large, solid frying pan over a medium heat, add 2 teaspoons of the oil/fat and heat until it shimmers. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan.

4. They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork (don’t try to toss them). Give them another 45 seconds on the other side, by which time they should have puffed up. Place them on some kitchen paper to absorb any excess oil before serving.

5. Repeat this with the rest of the batter, adding a little more oil/fat if necessary.



Serve the pancakes piping hot, smeared with butter (or a dollop of thick cream) and smothered in maple syrup.


BTW, you can keep them warm in a low oven, but should really be served right away to be at their yummiest.



When I make up a batch I freeze any leftovers - you can reheat them in the microwave but they won’t be quite as puffy.

Thanks Claire, I always look forward to your replies.


Can I mix all the dry ingredients, and store them in a jar? If so, for how long? I want to have my own "mix" on hand and just add eggs and liquid when we're in the mood for pancakes..

Mixing the dry ingredients would only take a couple of minutes so you wouldn't save much time there. I can see a probem with the baking powder (less effective over time) and I don't know about the effect of the salt on the two ingredients.


One thing you can do is to make the batter the day before and refrigerate. Or make the pancakes and freeze as I mentioned above. I'm always doing this (especially for 'ordinary' pancakes) as I don't have to spend time making loads of pancakes when guests are around. No one has ever noticed that they are not 'fresh'.


Alternatively, freeze the batter! It will keep for about a month. Defrost in the microwave and add additional liquid or flour if necessary. Put the batter into freezer bags, pushing out all the air and keeping it fairly flat - quicker defrosting and easier storage. Put enough for 2 people or 4 people, or which ever works best for your family and mark on the bag how many it will serve and the date it was made.


As I said I have frozen these buttermilk pancakes and zapped them in the microwave without any noticeable loss of taste. Slightly least puffy but that could be because I put too many in a stack, which squashes them a bit.


How about a little experimentation? Mix up a batch of batter, enjoy one third fresh, make up another third to freeze, and freeze the last third as batter.


If your family can't tell the difference (obviously don't tell them in advance) then go with whatever is most convenient.


Good luck - and tell us know the 'results'!

Good idea on the frozen batter. i just wonder how freezing something with buttermilk will alter the quality. best to experiment, I guess. Thanks again.


Will share results soon

Not always possible to find buttermilk on supermarket shelves, so you might want to try this substitute, which apparently works okay (although I haven't tried it yet):


Put 1 tablespoon of vinegar or lemon juice into a measuring jug then add milk, filling it to the 1 cup mark. Let it sit for 5 minutes before using it.

Taste in Tung Chung doesn't have it, but I saw some in DB


Thanks for the substitute option :)