The first recorded mention of pancakes was in 600 BC from a poet in ancient Greece. This breakfast treat was made of wheat flour, olive oil, honey, and curdled milk, a little different from the pancakes we know today, but you get the idea; it goes way back. Pancakes can be breakfast, a snack, or even dessert. This recipe can seem like a bit of work but trust me; it is so worth it! Ditch the box mix and try this recipe; you won’t regret it! I know it is more work than mixing water and flour from the box, but you can always make a batch and save some for later.
Tips:
You can substitute the buttermilk for 1/2 cup milk and 1/4 cup of greek yogurt. Or make your buttermilk.
Sifting the dry ingredients helps keep the batter airy. If the first mix leave some crumbles is ok, you still have to mix in other ingredients and it will eventually come together. Is better to have some tiny lumps left than to over mix your batter.
When beating the egg whites is VERY important that the bowl and utensils are super clean and dry; the tiniest trace of dirt or water can contaminate the egg whites and they won’t elevate as needed.
The folding step is crucial because it will help you keep all the air needed in the batter to get fluffy and airy pancakes.
Some like their pancakes made on a bare grill, but I prefer to make mine with butter to get those delicious and golden crispy edges that go perfectly in a fluffy pancake. Plus, butter always makes everything better!
Caster sugar is very similar to granulated sugar; the difference is the texture; caster sugar is finely granulated so that it will combine easier and faster in the batter; if it combines faster, it cuts the mixing time, which helps keep more air in the batter and develop less gluten (it helps in achieving a fluffy and airy pancake).
These buttermilk pancakes are a treat on their own, but you can always customize your pancakes or set a pancake bar to add toppings you like. It works excellent with shredded coconut, cinnamon, walnuts, pecans, blueberries, raspberries, chocolate chips, bananas, and anything you want to add. If you wish to add the additions to the pancake itself, coat it with a bit of batter on top to ensure it doesn’t stick when you flip it; otherwise, you can always add the topping as garnish when you serve them on a plate.
They freeze and reheat perfectly. This is a great way to prep for a big family/friends breakfast; make them ahead of time, even days or weeks before, and store them until it is time to eat; now you don’t have to settle for boxed pancakes to skip the hassle in the morning.
Ingredients:
1 cup self-raising flour
½ tsp baking powder
½ tsp sea salt
¼ cup caster or granulated sugar
3/4 cup buttermilk
30g butter, melted, cooled
3 eggs (yolks and whites separated)
1 tsp vanilla extract
1 tsp of lemon juice
Method:
In a medium bowl mix together the flour, baking powder, salt and sugar.
In another bowl, whisk together the buttermilk, butter, vanilla, and egg yolks until smooth. Add the mixture into the flour mixture and whisk until evenly combined.
Beat the egg whites and lemon juice until soft peaks form. Gently fold one-third of the egg white into the flour mixture until just combined. Then fold in the remaining egg white.
Cut a piece of butter and heat a non-stick frying pan over medium-high heat. Run the butter all over the bottom of the pan. When sizzling, add a ladleful of batter mixture. Cook for 2 minutes or until golden, then flip and cook for another minute. Transfer to a serving plate and brush the warm pancake with more butter. Keep warm while you repeat with the remaining batter and butter.
Serve the pancakes drizzled with honey or maple syrup, whipped cream and/or fruits.
Enjoy!
👍🏼