The fluffiness of these pancakes make them delicious. I think it's the buttermilk interacting with the baking soda that makes the batter fluff up, so cook it up as soon as possible after mixing the batter. Don't overmix the batter. There should still be some lumps in it.
Ingredients:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup sugar
3 eggs, plus 1 egg yolk
1 teaspoon vanilla extract or paste
2 cups buttermilk
5 tablespoons melted butter, plus more for cooking
Directions:
1. Sift the flour, baking powder, soda and salt together in a medium bowl.
2. In a large bowl, whisk together the sugar, eggs, vanilla and buttermilk. Slowly add the melted butter and whisk until well incorporated.
3. Add the flour mixture to the wet ingredients and gently whisk together until the batter just barely comes together. Don't over mix!
4. In a non-stick pan or griddle on medium heat, melt about a tablespoon of butter. Once butter browns slightly, drop batter onto pan and cook until small bubbles begin to form on top of the pancake. If underside is golden brown, flip and cook for about 1 more minute on the other side. Serve immediately.
Source: from chefreillymeehan.com
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