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Usually, I start my day off with 2 eggs (sometimes scrambled, sometimes over medium..) and a piece of toast. Other days, maybe I’ll just have a bowl of cereal with banana. And on some weekends, when I’m feeling ambitious, I’ll whip up a batch of waffles, pancakes, or french toast.

Because I’m not too patient in the morning, my waffles and pancakes come from a box. Knowing that I had some extra buttermilk in the refrigerator (the rest of the pint I bought for the buffalo chicken the other night), I had a sudden urge for homemade buttermilk pancakes. I used a recipe on RecipeZaar but tweeked it a bit to fit my taste.

The Best (No Kidding) Buttermilk Pancakes

INGREDIENTS

3 eggs, separated
1-2/3 cups buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract*
2 teaspoons baking powder
1/4 teaspoon salt*
1-1/2 cups flour
1 tablespoon sugar
3 tablespoons unsalted butter, melted

DIRECTIONS

1. Beat the yolks until pale and smooth.

2. Beat in the buttermilk and then the baking soda and mix well. *Add vanilla and mix until incorporated.

3. Sift in the dry ingredients mixing as you add; make sure the batter is smooth.

4. Add in the melted butter and mix well.

5. Beat the egg whites in another bowl until stiff.

6. Fold into the batter until no bits of white are visible.

7. Let the batter stand about 20 minutes before making pancakes.

8. Make sure your griddle is really hot (the old water droplet test).

9. Ladle batter onto griddle; turn when bundles form across the cakes and allow to lightly brown on the second side.

10. Serve with warm maple syrup and sweet butter.

MY NOTES:

*These indicate the changes I made to the recipe. I used a only a pinch of salt (about 1/4 teaspoon). The recipe originally called for 1/2 teaspoon of salt, but a couple of the reviews said that the pancakes tasted too salty. So, I cut it down slightly to avoid that problem. I also added 1 teaspoon of vanilla extract to the original recipe. I was surprised to see it wasn’t already included! But the hint of vanilla was wonderful and not overpowering at all.

These buttermilk pancakes are much better than any from a box. The buttermilk adds a richness of flavor but the baking soda, baking powder, and eggs whites (folded in) keep each pancake light and fluffy.

I was pretty satisfied with drenching these guys in warm maple syrup. However, you can add whatever toppings you like!! I once made a blueberry syrup that was fantastic!! For a delicious, easy, quick, blueberry syrup, just heat fresh blueberries and maple syrup (approx. 1:2 ratio depending on how much berry you want!) in a saucepan over the stovetop. Mix occasionally and simmer, allowing the blueberries to pop open. You don’t need to add any additional sugar because your favorite maple syrup has enough to make this sweet, deep purple sauce perfect for pancakes, waffles, or french toast!

There probably won’t be any leftovers of these but this batter can be stored and frozen to save. If you’re looking to impress for breakfast, heat up the griddle and start stacking up some homemade buttermilk pancakes! Good luck trying to resist eating the whole batch yourself!

nom nom nom.

B

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