Buttermilk Pancakes With Maple Butter Sauce
Or why my yeast didn’t activate (because I was using boiling milk!) Got that handy little tip from Fleischmann’s website. It’s also where I got this recipe! Combine buttermilk and oil in a separate, microwave-safe bowl. Microwave on high in 15 second increments until thoroughly warm to the touch (120F to 130F degrees) - not boiling. Boiling the milk will kill the yeast.
So let’s pause and talk for a minute about the differences between real buttermilk and sour milk. Real buttermilk is thick and it’s sour tasting. Sour milk is regular milk that has had something sour (lemon or vinegar) added to it and is not as thick as real buttermilk. Most folks learn that you can add some sort of acid to regular milk and you easily make a buttermilk substitute. Well, that’s true in many cases but it doesn’t make your 2% milk magically thicker.
And you have to compensate for the difference in thickness. First of all, don’t use skim milk or any kind of milk substitute. Ever. It just doesn’t work. You need fat to make this work. I wouldn’t use anything less than 2% cow’s milk. Whole milk is best if you got it since it closely matches the thickness of buttermilk. Add your heated milk to your flour mixture, along with your beaten egg and vanilla extract. What is a beaten egg,
It just means you crack the egg in a separate bowl, give it a good whisk with a fork, then add it to your batter. Stir everything together but be gentle. Pancake batter is supposed to have lumps. The more you mix and stir, the tougher the pancakes will be.
This has something to do with overworking the gluten in the flour. I’m not sure about all the science on that one. But just know, you can live with the lumps and your pancakes will be better for it. Side note: As I mixed this up, I noticed my batter was really thick.
I was using real buttermilk here. It was thick like brownie batter and that’s too thick. You want it to be more like a cake batter consistency. So I heated up about another 1/3 cup of buttermilk and added it to the batter to thin it out some. Now, cover your bowl with plastic wrap or a dish towel and set it someplace warm so that the batter can rise for about 10-15 minutes. You should see it almost double in size. Remember, yeast likes warmth, not cold.
Once you’ve noticed the batter has doubled in size and is looking “bubbly”, start heating up your skillet or griddle to medium-high heat. I use a nonstick electric skillet. It’s easier to keep the temperature under control and I can make about 4 pancakes at a time. Plus, no oil or nonstick spray needed. If you are using a skillet or pan that isn’t nonstick, be sure to spray some nonstick spray or rub it with oil before making your pancakes. See those bubbles up there, Bubbles are good. Bubbles show that your yeast is happy and doing its’ job.
Stir down the batter gently. You are just releasing all those air bubbles that have been created by the yeast. Then it’s time for the fun. I like using these little spring-release cupcake scoops to get just the right amount. We don’t make huge pancakes, but if you want, go for it!
This scooper holds 1/4 cup of batter so if you have a 1/4 cup measuring cup, just use that if you don’t have one of these. Pour 1/4 cup of batter per pancake onto griddle or skillet. Cook pancakes until edges are dry and surface is bubbly. These are your indicators that the pancakes are ready to flip!
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