Light and fluffy, tender and slightly tart buttermilk pancakes, what better way to start a lazy weekend morning. This classic American breakfast/brunch will surely delight you and your family.
Recipe Source: Chatelaine
Makes – 12
Unsalted Butter – 1/2 cup,melted and cooled + extra for cooking
Buttermilk – 2 cups (or mix 2 cup milk + 2 tbsp lemon juice and let stand 5 minutes until it thickens)
All Purpose flour – 1 cup
Whole wheat flour – 1 cup
Granulated Sugar – 1/4 cup
Baking powder – 2 tsp
Baking soda – 1 tsp
Salt – 1 tsp
Eggs – 2, large, at room temperature
Vanilla powder – 1 1/2 tsp
1. In a bowl, add eggs, buttermilk (or the milk+lemon juice mixture), butter and vanilla.
2. In a bowl, using a fork mix flour, sugar, baking soda, baking powder and salt. Make a well in the center and add the above wet mixture. Mix until just blended. The flour should be lumpy in texture for fluffy pancakes. Mix as little as possible.
3. Pour little butter in a non-stick frying pan at medium high heat. As soon as it warms up, pour 1/3 cup batter into the pan. Make 1 or 2 pancakes at a time depending on the size of the pan. Cook until bubbles form on top of pancake and edges begin to brown, 2-4 minutes. Using a flat rubber spatula, flip and cook the other side until the other side is golden-brown, 2-3 minutes. Do not press or they will not be fluffy.
4. Serve right away. To keep warm, keep them stacked in a warm oven until all are cooked. Drizzle with maple syrup and serve.
Tips: Pour batter into the pan, gently push in a few seasonal fruit slices (sliced banana, peaches, or berries), pinch of spices (like cinnamon powder, cardamom or nutmeg etc) or you can also add a few chopped toasted nuts (pistachios, hazelnuts, almonds or even shredded coconut) or chocolate chips into the pancake batter before you flip it.
Freeze leftover pancakes in a freezer bag and reheat it when fancied in a toaster or toaster oven.