11 | The Blue Um brella Jan- Feb
" deli ght f ully sof t and f luf f y "
Buttermilk Pancakes by Est her N.
Delight fully soft and fluffy, t hese pancakes are guarant eed t o m ake you t he st ar of every breakfast event. These hot cakes are best served warm wit h a pat of but t er and a generous? drizzle of m aple syrup.
Yield: 12 t o 16 pancakes?
Tips and Tricks:
I ngredient s:?
m ilk
1 ½ C( 350 m L) whole
¼ C( 60 m L) whit e vinegar
2 C( 250g) All- Purpose flour
¼ C( 50g) granulat ed sugar
2 t sp baking powder 1 t sp baking soda 1 t sp salt 2 eggs
¼ C( 57g) unsalt ed but t er, m elt ed
Splash of vanilla ext ract
* Soured milk will take on a? curdled,? lumpy kind of texture?
* * Do not over mix the? batter. Over mixing will deflate the batter and overwork the gluten in the batter resulting in a flat, tough pancake. Pancake batter should appear " puffier " than usual pancake batters.?
* * * DO NOT cook pancakes with butter since butter will burn very quickly.
* * * * For even-colored pancakes, let the? bottom of the frying pan rest on a clean, drenched cloth / rag for a few seconds in-between cooking each pancake. Doing this will even out the heat and prevent the " patchy " look.?
Method:
In a large bowl or mug, combine the milk and vinegar together, set aside for 5- 10 mins to " sour "*. In a separate mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Into the soured milk, whisk in the eggs, butter, and vanilla. Make a well in the middle of the dry ingredients. Gradually add the wet ingredients into the dry mixture, whisking as you go. Continue to whisk the pancake batter until no flour pockets remain and the batter is smooth * *. Heat a frying pan or pancake griddle coated with a thin layer of vegetable oil * * * and reduce heat to low.
Ladle 1 / 4 cup to 1 / 3 cup of pancake batter into the middle of the frying pan / griddle and let the batter cook until prominent bubbles appear on the surface and the other side is golden brown. Using a spatula, flip the pancake and let cook for a minute or so on the other side or until browned. Transfer cooked pancake onto a clean plate. Repeat cooking process until the rest of the pancake batter is used up * * *. Serve warm pancakes with a helping of butter and maple syrup or strawberry sauce. Enjoy!