Almost perfect and simple to make!

I don’t normally have breakfast during the week but yesterday morning, I had Beth over after not seeing her for more than 2 months! Hence the reason why I did not manage to post anything yesterday. But, here comes the almost perfect, simple to make recipe for Buttermilk Pancakes!

Buttermilk Pancakes

The Ingredients

2 eggs, separated

1 1/3 cups buttermilk

40 g unsalted butter, melted

200 g plain flour

2/3 teaspoon salt

2/3 teaspoon baking soda

extra butter or oil spray

First, beat the egg yolks. Then, add the buttermilk and melted butter. Keep whisking.

Next, sift in the dry ingredients of flour, salt and baking soda. Whisk till all the ingredients are nicely mixed together and looks like a creamy mixture.

When you are ready to make the pancakes, beat the egg whites till soft peaks and add them in into the mixture. Use a flat spatula to fold the egg whites in until the mixture is smooth and looks lump free.

Heat a non-stick pan on low heat and lightly grease it with butter or oil spray at the very beginning.

When the pan is nice and hot, scoop a 1/4 cup mixture onto the pan for each pancake. NOTE: You should get a total of 14 pancakes out of this batch. If you need more, multiply the recipe.

The pancakes are ready to be flipped when you see bubbles forming on the top. At this time, flip it for a few more seconds till it is slightly brown and cooked. Remove them from the pan immediately and place it on a warm plate. Repeat and continue with this process for the rest of the mixture till you are done. Keep stacking the pancakes onto one another to keep them all nice and warm. Serve them immediately.

Like any classic way of serving pancakes, be sure to have them with butter and good maple syrup!

Fruit for thought. You can also give your pancakes a little twist by adding any kind of berries or banana! Do this either in the mixture itself or serve them atop the pancakes as is. YUM!!!

(Recipe from Stephanie Alexander’s, The Cook’s Companion)

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