Pancakes are one of my all-time favourite every morning breakfast treats. The problem is that a lot of great pancake recipes call for buttermilk. Here’s a quick and easy recipe to make fluffy pancakes with ingredients you (should) probably already have at home. Never buy that horrid box of premix again. Please.
What’s the deal with buttermilk? It’s terribly in vogue when it comes to baking. And there’s a reason for it. The acidity in buttermilk helps the pancakes rise. On the flip side (get it?), I’ve never known anyone to regularly stock up on buttermilk. If you’re ever in a real pinch – you can create your own buttermilk alternative by mixing a cup of milk with a tablespoon of white vinegar and letting it sit for 10 minutes. Perhaps less conventionally, you could also use a tablespoon of fresh lemon juice instead of vinegar. Neither option tastes as good as the real thing, but they’ll do the trick. Anyway here's the recipe for my Fluffy pancakes. #dessertsbyFlaviosPh
1 cup All-Purpose Flour, sifted
2 tsp Baking Powder
Pinch of Salt
2 tbsp White Sugar
3/4 cup plus 2 tbsp Milk
1 Large Egg, beaten
2 tbsp Unsalted Butter, melted
1 tsp Pure Vanilla Extract
Canola Oil (or any other vegetable oil), for cooking
Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side – be warned! The second side cooks very quickly! Adjust the heat accordingly. Serve while still hot. If you do end up burning your first pancake, just remember what they say: “Le première crepe est pour les chiens!” (A French saying meaning, “The first crepe is for the dogs!”).