Buttermilk magic: Crafting the perfect flexible pancakes
We enjoy pancakes for lunch, breakfast, dinner, and dessert. Thanks to their versatility with various toppings, they are a staple across all meals. However, not all pancakes are created equal. The crucial element is the batter, which can be adapted to your taste. If you dream of making delicate, non-tearing pancakes, consider substituting milk with another ingredient. You won't regret it.
Preparing the perfect pancakes is not difficult. Simply combine all the ingredients in a bowl, mix thoroughly, and then cook. However, if you desire a certain result, such as more fluffiness or elasticity, you need to tailor the recipe. We are already aware of the tricks of using sparkling water or dried yeast. Another effective method is using buttermilk instead of milk in the pancake batter. This will make your pancakes slightly fluffier, velvety, and more resistant to tearing. They are a delightful choice for both lunch and dessert.
How to make flexible and non-tearing pancakes?
To achieve flexibility and resilience in your pancakes, prepare the batter as usual with one key variation: replace milk with buttermilk in the pancake batter. Although buttermilk might seem an unusual choice for pancakes, its creamy consistency works wonders. Buttermilk pancakes become velvety, soft, and pliable. Buttermilk has a pleasant, slightly sour taste as it is a fermented dairy product. Additionally, it contains fewer calories than natural yoghurt and is an excellent source of protein, with 8.5 grams in a serving (roughly equivalent to 250 millilitres).
It is also crucial to allow the prepared pancake batter to rest for a while. This resting period ensures that the pancakes will be elastic and free from tearing. Gluten is responsible for the desired elasticity, and to develop properly, it requires at least 30 minutes of resting time. After this period, stir the batter and start frying, making sure to give the mixture a good stir beforehand.
Buttermilk pancakes recipe
Ingredients:
- 500 millilitres of buttermilk,
- 125 to 250 grams of plain flour,
- 3 eggs,
- 1 tablespoon of oil,
- a pinch of salt.
Preparation:
- Thoroughly mix the buttermilk with eggs and oil until well combined.
- Gradually add the sifted flour, stirring continuously to avoid lumps. The batter should have a creamy consistency and flow smoothly from a spoon.
- Add the salt to the batter. Mix everything together, cover, and let it rest in a warm place for 30 minutes.
- After this time, stir the batter again and cook the pancakes on a heated pan (either dry or lightly greased).
- Serve the prepared pancakes with your favourite toppings.
