buttermilk pancakes + pancake tips
So, here’s the thing — I didn’t want to face a new year without conquering pancakes. Yes, I should probably set the bar a bit higher since really, who doesn’t know how to make pancakes but it’s always the simple, undaunting recipes that I manage to burn, or somehow screw over into something inedible and grossly unlike what they are suppose to be.
Though I did not take pictures of the steps (would anyone benefit from a how-to session on pancake making, or am I the only pancake-challenged one here?) I did some quick research and found my problems (yes, plural) with pancake making:
- Lumps are a good thing — who knew! When mixing your wet ingredients, like buttermilk and eggs, into your dry ingredients (flour, baking soda, sugar, etc.) just mix until combined, leaving medium-sized lumps in the batter. Without these lumps you will have a very dense pancake.
- Medium-low heat — not hotter, not cooler, and definitely no constant increasing/decreasing the heat as you cook. Don’t get impatient and increase the heat to get things cooking faster. Keep it between medium-low and medium, the pancake will take a bit longer to cook, but it will not burn (unless, you of course forget about it, like me when I get impatient and walk away because I think I have plenty of time).
- Bubbles means it’s time to flip. Once you pour your batter into the pan you will start to see small bubbles almost immediately. Wait until there are a whole bunch of bubbles on the surface, then use the edge of your spatula to gently lift the edge of the pancake to see how brown the pancake is before flipping. If your pan is the right temperature it will take several minutes before needing to flip.
- Oozing is okay — just push it back in the pancake. Because the sides of my pan get in the way of my soon to be awesome pancake flipping technique (read: sticking spatula under pancake and turning over quickly) some of the unbaked batter flings off to the side or oozes out. Just push it back into the pancake and all will be good.
Pancakes previously: Baked Pancakes (with a really easy strawberry syrup perfect for, ya know, not strawberry season.)
The Red Spoon has flown the coop and went to Hawaii and Australia! Responses will be slow, but new posts will appear, as I take you through some new recipes and some of my cooking backlog. In our absence, we leave you these:
Buttermilk Pancakes
Slightly adapted from Gourmet
Makes 14 3-inch pancakes
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup well-shaken buttermilk
Melted butter for brushing griddle or non-stick pan
Preheat oven to 200°F.
Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.
Heat a griddle or a large heavy skillet over medium-low heat. Once hot brush with butter. Working in batches and using a 1/4-cup measure filled halfway, pour batter into pan and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.
You should have an off-blog contact address, but here goes:
You wrote: “The Red Spoon has flown the coop and went to Hawaii and Australia!”
Think about it. “Bill has flown the coop and went to Hawaii.” Nah. “The Red Spoon has flown the coop and GONE to Hawaii and Australia!”
The Guy With The Red Pen, Steve
AHA!!! You had it hidden: I’ll know to look under Scoop next time!! theredspoonblog [at] gmail [dot] com
I’m glad the Guy With The Red Pen does not ready my blog.
I’m not sure I should admit this on a public forum but I usually use mix! (insert GASP here) I did make some improvised chocolate pancakes this week using leftover muffin batter…but usually its Aunt Jemima for me!
I find homemade pancakes too challenging and fussy, and I AM good at most other kitchen tasks. Thanks for this recipe and the tips. I just may attempt this this weekend!
One of our favorite breakfasts!! We actually had Buttermilk pancakes this morning. Nicely done!
Aloha!
You certainly are not the only one who is pancake-challenged. I definitely am too :( I always have hubby make the pancakes cuz I can never get the batter right so the pancakes aren’t super dense and I can never flip them right! They’re either burnt or undone or a combination of the 2. But hubby makes them pretty good! We usually use heavy whipping cream in our batter which helps keep them fluffy but I think even he could use some of this info about the lumps.
Looks like you accomplished your pancake goal because these look delish! And perfectly golden!
My name is Rich, and I don’t know how to make pancakes.
There, I said it – so rest assured, it’s not a crime against the culinary world to not know how to make pancakes, or is it is, then you at least have a partner in crime. Or, had a partner in crime. Looks like you’ve pretty much got the whole pancake thing down, now!
Chief Scribe – you’re right. I guess my desperation to be on vacation, finally, had my mind a bit pre-occupied. OR should I blame my editor-in-chief who did not catch this ghastly mistake?