I love pancakes for dinner! This was today's dinner and I made a quick decision to post the recipe! These pancakes are made with buttermilk instead of milk. If you have no buttermilk on hand, no need to run to the store. Here's how to make a buttermilk substitute:
- For one cup of buttermilk, use:
- 1 cup of milk
- 1 tablespoon freshly squeezed lemon juice or 1 tablespoon distilled white vinegar
Ingredients:
2
cups all-purpose flour
2 tablespoons sugar
½
teaspoon salt
4
teaspoons baking powder
1
teaspoon baking soda
1 and 1/2 cups buttermilk at room temperature
2
teaspoons vanilla extract
2
eggs at room temperature
5 tablespoons unsalted butter, melted. Melting it in the microwave is perfect, but allow it to cool a few minutes before using it.
vegetable oil for the pan
Directions:
In a large bowl, sift the flour, sugar, baking powder, baking soda and salt.
Combine the buttermilk,
eggs, vanilla, and butter.
Make a well in the centre
of the flour mixture and into it pour the buttermilk mixture.
Stir all the ingredients together just until combined.
Do not over-mix; a few lumps in the batter are just fine.
Heat the oil in a pan—cast iron if you have one. Under medium-high heat, add dollops of the batter.
Cook until bubbles begin to form on the top of the pancakes and check the underside to see that the edges have begun to crisp up. Almost ready to flip ...
When the underside lifts readily, place a spatula all the way under the pancake and flip! Allow the other side to cook. Remember that the first pancake is almost always an experiment and it will not come out perfect but it will nevertheless be delicious! Consider that one to be the chef's treat!
Remove each pancake to a plate and
serve with all the accoutrements you desire: Fruit, maple syrup, fried chicken, you're the boss. The part about the fried chicken is a joke ... As for maple syrup, I always buy grade B maple syrup. Why? Grade B is actually better tasting than grade A! It's just that B has a darker amber colour. But it also has a more concentrated maple flavour because it's made from sap that gets harvested close to wintertime and has therefore had more opportunity to thicken up.
You can divide the batter into parts, place it into containers such as plastic freezer bags, and freeze it for use at a later date.
