Unlock the secret to perfect, delicate pancakes with buttermilk
We enjoy pancakes for lunch, breakfast, dinner, and dessert. Thanks to the variety of toppings available, they are incredibly versatile. However, not all pancakes are created equal. The batter plays a crucial role, and it can be adjusted. If you dream of delicate, non-tearing pancakes, replace milk with another ingredient. You won't regret it.
16 October 2024 19:46
Preparing the perfect pancakes is not difficult. All the ingredients should be combined in a bowl, mixed thoroughly, and then cooked. However, if you want to achieve specific results like more fluffiness or elasticity, you need to modify the recipe accordingly. We are already familiar with the tricks of using sparkling water or yeast. You can also try substituting buttermilk for milk in the pancake batter. This will make our pancakes slightly fluffy, velvety, and they won't tear. We can serve them not only for lunch but also as a dessert.
how to make flexible and non-tearing pancakes?
It's simple to prepare the batter as you usually do, but with one exception. Instead of milk, add buttermilk to the pancake batter. It's an unconventional ingredient for pancakes, but its creamy consistency makes all the difference. Buttermilk pancakes become velvety, soft, and flexible. Buttermilk has a pleasant, slightly sour taste (it's a fermented dairy product), contains fewer calories than regular yogurt, and is also a good source of protein (roughly 9 grams in 250 mL of buttermilk) with high biological value.
It is particularly important to let the prepared pancake batter sit for a while to "rest." This step is crucial because it ensures the pancakes will be flexible and won't tear. It's the gluten that is responsible for the desired elasticity, but to be released (from the flour), it needs at least 30 minutes. Only after this time can you start cooking, making sure to stir the batter once more beforehand.
Buttermilk pancakes recipe
Ingredients:
- 500 mL of buttermilk,
- 125-250 mL of all-purpose flour,
- 3 eggs,
- 1 tablespoon of oil,
- a pinch of salt.
Preparation:
- Mix the buttermilk with eggs and oil thoroughly until the ingredients are combined.
- Gradually add the flour (sifted), stirring constantly to avoid lumps. The batter should be the consistency of cream and flow off a spoon.
- Add salt to the batter. Mix everything, cover, and let it rest in a warm place for 30 minutes.
- After this time, stir the batter and cook the pancakes on a heated pan (without fat or lightly greased).
- Serve the ready pancakes with your favourite toppings.
