There is still nothing that says "Sunday Morning" more than some warm, fluffy pancakes. It is even better if they are buttermilk pancakes; but you can always make a healthier version by replacing the buttermilk with regular milk, and omitting the butter entirely, as shown here.
But I am feeling especially Sunday-ish today, so we are going full buttermilk. Mmmm; then I shall take a well-deserved nap.
For about 6-8 medium pancakes, you will need:
Preparation Time: 15 minutes
Resting Time: 10 minutes
Cooking Time: 10 minutes
Start by mixing all your dry ingredients with a whisk, i.e. the flour, sugar, vanilla sugar, salt, baking soda and baking powder.
Next, break and whisk the egg in a bowl until it is nice and frothy.
Add the rest of the wet ingredients, i.e. the melted butter and the buttermilk (and the vanilla syrup if you did not use vanilla sugar).
Whisk the mixture until it is homogenous and frothy.
Make a well in your dry ingredients.
And add the wet ingredients into the middle.
With a spoon or spatula, incorporate the wet and dry ingredients. Do not over stir, or mix too quickly, or you will start developing gluten which will make your pancakes taste weird and feel elastic. A general guide is to stir ten times and then stop. Okay, sometimes I go to twelve, but the point is to actually count each stirring revolution you make and be conscious of not over-stirring.
If your batter seems lumpy, that is fine.
Let the pancake batter sit for about ten minutes so that the wet and dry ingredients can get to know each other a little bit better.
After the ten minutes are up, warm up a flat pan or griddle on medium heat and grease it lightly.
Scoop some of the batter onto the pan. If you have a large enough pan, you can make a few pancakes at a time. If this is your first time making pancakes, I suggest making one at a time.
There are many different guides for when you should flip your pancakes. Some say it is ready to be flipped when the bubbles stop forming on the top. Others say the edges will seem dry. Some even follow a strict 90 second rule. I find that if you keep a close eye on the edges, you will get an idea of when is it ready to flip. It is okay, go ahead and slip the edge of a spatula under the pancake and sneak a peak to see if it is ready. Eventually, you will find your own way.
Whichever way you choose, flip your pancake when it is ready.
This side will take less time to cook, so keep an eye on it.
Finally, serve your pancakes with maple syrup and jam, or whatever other decadence you like.
Yum.
But I am feeling especially Sunday-ish today, so we are going full buttermilk. Mmmm; then I shall take a well-deserved nap.
For about 6-8 medium pancakes, you will need:
- One tablespoon of melted butter
- One egg
- One tablespoon of sugar
- One cup of buttermilk
- A quarter teaspoon of baking soda
- One tablespoon of vanilla sugar*
- One tablespoon of baking powder
- One cup of flour
- A pinch of salt
* If you do not have vanilla sugar, you can substitute this with a half teaspoon of vanilla syrup and a half tablespoon of regular sugar.
Preparation Time: 15 minutes
Resting Time: 10 minutes
Cooking Time: 10 minutes
Start by mixing all your dry ingredients with a whisk, i.e. the flour, sugar, vanilla sugar, salt, baking soda and baking powder.
Next, break and whisk the egg in a bowl until it is nice and frothy.
Add the rest of the wet ingredients, i.e. the melted butter and the buttermilk (and the vanilla syrup if you did not use vanilla sugar).
Whisk the mixture until it is homogenous and frothy.
Make a well in your dry ingredients.
And add the wet ingredients into the middle.
With a spoon or spatula, incorporate the wet and dry ingredients. Do not over stir, or mix too quickly, or you will start developing gluten which will make your pancakes taste weird and feel elastic. A general guide is to stir ten times and then stop. Okay, sometimes I go to twelve, but the point is to actually count each stirring revolution you make and be conscious of not over-stirring.
If your batter seems lumpy, that is fine.
Let the pancake batter sit for about ten minutes so that the wet and dry ingredients can get to know each other a little bit better.
After the ten minutes are up, warm up a flat pan or griddle on medium heat and grease it lightly.
Scoop some of the batter onto the pan. If you have a large enough pan, you can make a few pancakes at a time. If this is your first time making pancakes, I suggest making one at a time.
There are many different guides for when you should flip your pancakes. Some say it is ready to be flipped when the bubbles stop forming on the top. Others say the edges will seem dry. Some even follow a strict 90 second rule. I find that if you keep a close eye on the edges, you will get an idea of when is it ready to flip. It is okay, go ahead and slip the edge of a spatula under the pancake and sneak a peak to see if it is ready. Eventually, you will find your own way.
Whichever way you choose, flip your pancake when it is ready.
This side will take less time to cook, so keep an eye on it.
Finally, serve your pancakes with maple syrup and jam, or whatever other decadence you like.
Yum.
As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!
Whipped up by Shyamal Addanki
Whipped up by Shyamal Addanki
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