Since they are so prolific we made…
Incredible Fluffy Buttermilk Pancakes
Delicious and easy to make!
Sunday mornings are very special at Clean Slate Farm. It’s a day when both of us can sit and enjoy some of the great food we have grown and take time to catch up. In that we have chickens, therefore an abundance of eggs, we usually have omelets with all manner of veggies cooked in. This week we decided to have pancakes though. Buttermilk pancakes. Deliciously fluffy buttermilk pancakes.
There are only so many omelets one can eat.
We consider the reference pancake mix is from Stonewall Kitchens. However, we didn’t have any of their mix so I went on a hunt for a copycat recipe. There was nothing to be found but I did find a recipe for buttermilk pancakes that looked interesting.
If you’ve read this blog for any length of time you’ll know I can’t help but read a recipe and alter it to my liking, and this one was no different. My degree in culinary arts from the Culinary Institute of America taught me how to evaluate a recipe and the science behind a recipe.
The recipe for these buttermilk pancakes called for one tablespoon of sugar, which I removed. Since it’s there to aid in browning more than anything else I think it’s unnecessary. The baking powder will serve that purpose. As you see in the photo, the three teaspoons are plenty, actually more than enough. So the next batch will use two and one-half teaspoons to get some browning action and help the rise. I may even drop to two teaspoons if they are still too dark.
You’ll note there is an egg in this buttermilk pancake recipe. That helps set the structure of the cake as it rises from the action of the baking powder. The first rise comes from the dry baking powder mixing with the buttermilk acids, the second rise is from the heat of the pan. Once this rise is in place I want the egg to help hold the bubbly mix together into a nice fluffy buttermilk pancake.
Two things to note about this recipe.
1- Use fresh baking powder. Test your baking powder by adding a tablespoon of water to a tablespoon of baking powder. It should be a bit fizzy. Let is stop then put it in the microwave for 30 seconds to one minute. It will get even fizzier. That’s the way baking powder works, double acting. First on the wet ingredients, next on the application of heat.
2- I used powdered buttermilk. Fresh would be better. If you don’t have fresh or powdered you can add a bit more than a tablespoon of vinegar or lemon juice to the 1 1/4 cups of milk and let it sit for about 5 or 10 minutes. It’s an almost instant buttermilk substitute. Not as good as fresh, better than none. The curds that develop will not affect the final product. If you use powdered buttermilk add it to the dry ingredients before you add the egg and milk.
There you have it. Add some blueberries or banana chunks for some sweetness in every bite and some real maple syrup and you’re ready for the day. Enjoy!