After months of searching, I finally found buttermilk made with whole milk instead of the low-fat version you typically find in grocery stores. It was also from grass-fed, pasture-raised cows. I made some blueberry pancakes with them for lunch yesterday and I cried because they were so good. I haven't had pancakes this delicious since I was a child.
I have stumbled upon the perfect pancake recipe via experimentation. I sifted the flour and stirred the dry ingredients with a whisk. I added both baking powder and baking soda because whole buttermilk is much thicker than light buttermilk. I used one whole egg and an egg white instead of two whole eggs like I typically do. They were thick, light, fluffy, and buttery. Quality ingredients and the right techniques make a difference.
Recipe:
2 cups unbleached all-purpose flour (sifted)
2 tsp. baking powder
2 tbsp. sugar
1 tsp. salt
1/2 tsp. baking soda
2 cups whole buttermilk
1 egg
1 egg white
2 tbsp. oil
1 tbsp. butter
1 cup fresh or frozen fruit (optional)
Instructions:
Add all dry ingredients in a bowl and whisk together. Set aside. In another bowl, beat the whole egg and egg white with a whisk until bubbles form. Next, pour in buttermilk and oil then whisk until well blended. Pour liquid mixture into dry mixture and fold until completely blended. If you're using fruit, add to the bowl and fold into batter.
Heat skillet or griddle on medium-high. Add butter to griddle and melt. Scoop 1/3 cup of pancake batter onto skillet or griddle. Cook pancakes on each side for 3-4 minutes. Remove from heat and serve hot with maple or cane syrup.
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