Sunday, March 23, 2014
Buttermilk Pancakes--American Breakfast
Buttermilk pancakes accompanied by a glass of milk are my younger son's favorite breakfast meal or an evening snack. I usually make a shortcut and buy organic pancakes which we preheat, whenever needed in a toaster. Then on the still warm pancakes he spreads a little bit of his favorite President salted butter and cream cheese on top, and he enjoys them deeply.
To honor his love for pancakes I decided to make them from scratch at home. I had an old recipe that I have always wanted to try. Surprisingly, the recipe worked from the first time. It was easy and pancakes turned out perfect. The only change I made after the first batch was to fry them on an almost dry pan since melted butter is already added to the batter. This way they became even lighter and more fluffy. In no time a whole plate of delicate pancakes was ready.
When I was making these pictures, I convinced my son to try my pancakes in a truly American way: with maple syrup, which was good idea in any event, because my pancakes are barely sweet. My other son enjoy them with his favorite Nutella spread. After the pancake feast I froze the rest and put them in a freezer for the upcoming week.
(Makes about 24 pancakes)
1 and 1/2 cup low fat buttermilk,
2 medium eggs, preferably organic,
1 cup sifted all purpose flour,
1 tbsp sugar,
1 tsp baking powder,
1/2 tsp baking soda,
1/2 tsp salt,
2 tbsp melted, unsalted butter,
1 tbsp vegetable oil for frying,
1. In a large bowl using a hand whisker gently whisk eggs. Add yogurt and melted butter.
2. In a smaller bowl mix flour, salt, baking powder and soda. Incorporate dry ingredients into buttermilk mixture and mix well using a hand whisker.
3. Preheat a large frying pan. Using a brush gently spread the oil on the bottom. Place about 1/8 cup of batter for each pancakes leaving fairly large space between, as they will expand.
4. Fry on the medium high heat until pancakes are dark gold. Turn them on the side and fry again until done.
4. Transfer pancakes to a plate, drizzle with maple or fruit syrup or any topping you like and serve.