Wednesday, September 19, 2012

Best Buttermilk Pancake - Martha Stewart


















I bought a box of buttermilk from Tesco for Piggy Jo.  She had wanted to make red velvet cake but due to time constraint, she was not able to bake the cake she wanted to .  In the end I have to use it to make these soft and fluffy pancakes :)  The label on the box says that Buttermilk is the secret ingredient for fluffier muffins, scones and tastier casseroles.  I googled for buttermilk pancake recipe and found it on Martha Stewart's website.  True, using buttermilk makes the pancake fluffier but it is expensive to use buttermilk on pancakes LOL!  I paid RM11 for a 600ml pack.   I have tried yoghurt in pancake batter and leave it overnight, I still get the same result :p  soft and fluffy !   Love it with blueberries and banana in it.  Healthy and delicious...perfect breakfast snack :)

















I am not good at making pancake.....I still need to perfect my skill at making them LOL!  mine comes in all shapes and sizes even though I used the same ladle each time I pour the batter on the non-stick pan.  I seriously need to get a new griddle. Haha, now blaming the griddle :p  Anyway, according to Martha Stewart, the key to fluffy pancake is not to overmix the batter, it should not be beaten smooth. Batter should have small to medium lumps.  Good tips for a soft and fluffy pancake.   A keeper for sure.


















Cultured Buttermilk - RM11 for a box of 600ml
99% fat free...yay!


















love the berries and banana...
perfect combo for the pancake


















it is really soft and fluffy...Wild Boar ate
4 pieces and left me two :p


















Best Buttermilk Pancake - Martha Stewart

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Method:


1.      Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2.   Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
3.   Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4.   Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Enjoy !










5 comments:

  1. Your pancake does look fluffy and puffy (in Hokkien I would say "phong phong") and banana blueberry in it, wow! I buy buttermilk for muffins or cakes but most of the time can't use it in time. So wasted :(

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  2. Oh you could get the same result with yogurt? Hmm.. mine doesn't leh.
    What yogurt did u use?

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  3. oh the one u tried with yogurt is overnight, not immediate, is it?

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  4. Phong Hong...yea the secret is the buttermilk. :)

    Wendy....Nestle plain yogurt and leave overnight in the fridge.

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  5. you know, yesterday when i saw you posted in f ( the 1st pic ), i thought it was so cute with that bananas and berries. next time i have leftover buttermilk, i shall try pancakes!

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