I have a nick name courtesy of my office family. The “Snack girl“. Why you ask?? Well, I never miss to have confectionery products, or food at my desk. Food/snacks that I mostly cook and carry to work since I prefer to carry than buy and I am more productive when am full. Y’all don’t want to see me hungry, I get really” cranky and annoying and that has never been a pretty look. They are my number one fans when it comes to my cooking.

I have made pancakes before, but they got no where near to the kind I made yesterday. The outcome to my Fluffy buttermilk pancakes, are much fluffier, thicker with a definite different texture. Every ingredient just balanced perfectly, and I will be more than happy to share this amazing recipe.

Making “Fluffy buttermilk Pancakes”.

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Prep time: 15 mins  Cook time: 20 mins   Total Time: 35 mins

Serves: 4 pax

*MAIN INGREDIENTS*

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  • 1-1/2 cups of self raising flour
  • a pinch of salt
  • 4 tablespoons of sugar
  • 1 tsp of cinnamon powder
  • 1/2 tsp of baking powder
  • 2 eggs
  • 1 tsp of vanilla extract
  • 1 cup of milk
  • 1 table spoon of white vinegar
  • 2 tablespoon of vegetable oil {or melted butter}

INSTRUCTIONS:

  1.  First add the vinegar into the milk, combine them together and leave it to sit for 10 mins. Mix all the dry ingredients together, and while mixing them, use the FOLDING method. How?? …well, “Scoop the dry ingredients using a spoon and turn it upside down.” Repeat for 1 min. -set aside.

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2. Mix the wet ingredients together, starting with the eggs whisk till smooth, add in the vanilla extract and vegetable oil or melted butter, mix. After exactly 10 mins, the butter milk should be ready. Mix the milk then add it into the vanilla – egg wash mix and combine.

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3. Make a whole in the middle of the dry ingredients. As you pour in the wet ingredients, continuously mix till to make a thick smooth batter.

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4. Let the batter mixture sit for 5 mins for all the ingredients to combine well. Pre- heat a non sticking pan with a table spoon of vegetable oil to the pan on medium heat. NB: that’s the oil you will need to cook the pancake. DON’T ADD MORE OIL.

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5. “Most importantly, don’t spread the batter once on the hot pan – have patience. It’s true what they say about the first pancake: it’s never perfect. The first pancake is your chance to play with the stove’s heat and take a taste.” Keep an eye on it. Remember to wait for a set edge and bubbles on top before you flip. Use a wide, thin spatula and remember to flip quickly and confidently.

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Pancakes if not “buttermilk” are best served immediately and while still hot. Feel free to add in your additional garnish, be it fruits, syrup or a thin cube of butter. I prefer mine with fruits and chocolate syrup, but yesterday, I wasn’t feeling any of that, so I just served it as it is.

Final outcome:

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Did you know??

There’s a reason buttermilk is so often used in pancakes.

  • The acid in the buttermilk kick starts the baking powder into action for extra height.
  • It also helps to break down strands of gluten, leading to a fine and tender crumb.
  • Additionally, it lends a subtle tang, exactly what we had in mind for our classic stack. There’s just no way to get fluffy pancakes without it.

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Love and Love.

TD.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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