Old Fashioned Buttermilk Pancakes
1. Combine flour, sugar, baking powder, salt and baking soda in a mixing bowl. 2. In another bowl, combine beaten egg, milk, margarine and then add to dry ingredients. Stir until barely mixed. 3. Heat lightly greased griddle or skillet. Using 1/4 cup of batter for each pancake, drop onto hot, greased griddle, baking until top of pancake is covered with tiny bubbles. 4. Flip and cook until lightly browned on underside. Sign up today for our free newsletter. Get exclusive recipes and coupons!
Meaning: increase, decrease or substitute partially, with small amounts here and there. Make notes on your changes so you can indeed get to know what each ingredient does and does not do to your end result. But back to the pancakes. What each of likes and needs from a pancake is dependent on who made our first pancake taste and texture impression. For me it was my mother's mother, my Nanny, Eve Gordon, in her colorful Long Island neon pink paisley wallpapered kitchen.
The pancakes were small, un-circles, fairly flat, cooked in a generous amount of Breakstone's whipped sweet butter. The mix was Aunt Jemima. So of course, to me, this is what the perfect pancake tastes like. The first time someone made me pancakes "from scratch" I was almost 20. The Connecticut boy who made them for me shook his head sadly when he found out I didn't know such a thing could be done.
And then he placed maple syrup on the table his family had made the winter previous. Sometimes the best lessons are best learned over the best pancakes and their corresponding sauce. 1. Put the buttermilk, eggs and melted butter into a mixing bowl. Whisk to combine thoroughly. 2. In another large bowl whisk together flour, salt and sifted baking soda.
Make a "well" in center. 3. Pour the buttermilk mixture into the center of the "well" and stir until combined, but do not over mix-- a few lumps are ok. 4. Heat up a cast iron skillet slowly until medium hot. I place my hand over the surface of the pan, hovering near an inch over the surface. If I feel heat radiating out, it's ready. 5. Melt a small pat of butter in skillet.
If the butter immediately browns, turn heat down. 6. Scoop large dollops of batter into prepared pan. Do not crowd pancakes; you will need room to flip them. 7. When bubbles form across the entire surface, flip pancakes. Pancakes should only be flipped once. I like to heat up my oven and keep a plate inside so that I can place the ready pancakes in there to wait, thereby being able to sit down with the person I'm eating pancakes with. This recipe has made anywhere from 6-8 average sized pancakes, enough for two people with one or two leftover.
If you like a fluffier pancake add 1/4 teaspoon more baking soda. If you want a butterier pancake, add 1 tablespoon more melted butter or decrease the flour to 3/4 Cup. If you like an even flatter pancake than me, add 1/4 Cup more buttermilk or whole milk. If you want your pancake to be sweet before you slather it with maple syrup or your favorite marmalade, add 1 Tablespoon of sugar to the batter.
If you're looking for more of the hows and whys concerning how certain ingredients behave in baked goods, I have written these tutorials: Pie Dough, Crepes, Dacquoise/Meringue, to name a few. And I will be teaching another set of Baking Fundamental classes starting in the Spring. Email me if you're interested.
In large bowl cream your butter and sugar for 5 minutes. It should be light yellow, fluffy and sugar grain free. On medium speed, add your egg yolks one at a time beating well in between each addition. Add your extract. Beat well once again. In jug mix your maple syrup and milk. Shift your plain flour, bicarb, and baking powder in a another bowl. Fold 1/3 of the flour mix to butter.
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