American Style “Buttermilk” Pancakes
After some nights (whether it was alcohol-fuelled or exhaustion fueled), breakfast is the inevitable morning after cure, but who wants to spend hours whipping up some breakfast in their pajamas? Not me. I want something quick, filling, and utterly delicious that takes 10 minutes with ingredients I would (almost always) have lying around. Buttermilk pancakes are an american staple, but after searching around 3 grocery stores today, I couldn’t find anything resembling buttermilk. So, I did a little sciencey research to come up with a basic cupboard substitute. Just googling, I found lemon (not a bad added flavor to pancakes) and vinegar (not that appetizing), but I thought we could do better. Really, buttermilk is just curdled milk, so anything that would “sour” it, would be perfect. Cream of tartar, an acidic bi-product of wine fermentation, is basically tasteless (bakers use it to stiffen egg whites) and it is also a common ingredient in baking powder. It was perfect; no flavor change but it gave the pancakes that light tartness that just makes them divine.
- 256g flour
- 2 Tbs caster sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp soda of bicarbonate
- 1 Tbs cream of tart
- 240 mL single cream
- 240 mL milk
- 50g sour cream
- 2 eggs
- 40 g melted butter
- maple syrup
Mix together dry ingredients in one bowl and wet in another.
Mix wet ingredients into dry ingredients very lightly (make sure not to over mix! there should be lumps in the batter)
Let stand for 10 minutes and preheat oven to 100 degrees Celsius.
Heat pan or griddle to medium heat and lightly brush with vegetable oil or butter.
Pour out batter in pancake size dollops into hot pan, cook for about 3 minutes on one side (until bubbly) and then flip to cook for about 1 more minute. Keep warm on wire rack in oven while finishing the rest of the pancakes.