Buttermilk Pancakes Recipe Demonstration - Joyofbaking.com

You .

Hi , I'm Stephanie Jaworski of Joy baking dot com .

Today we're going to make buttermilk pancakes .

These are really easy to make .

You don't need an electric mixer .

All you need is two bowls .

One for the dry ingredients , one for the wet and then you just mix the two together and you're done .

So we'll start with the dry ingredients in a large bowl .

I have put one cup that's 130 g of white , all purpose flour and the flour will give us the structure to the pancakes .

And to that , I'm going to add one teaspoon of baking powder and a quarter teaspoon of baking soda .

And this will give us a light airy pancake , the Lener and a quarter of a teaspoon of salt .

That's for flavor and two tablespoons of uh , that's 30 g of white granulated sugar and the sugar not only adds sweetness to the pancakes , but it also gives the makes them moist and it helps with the browning .

So I'm just gonna use a wire whisk or you can just use a rubber spatula and just stir everything together .

I wanna make sure there's no lumps and everything's blended .

Ok .

And that's it for the dry and then for the wet , um , try to have everything at room temperature .

So take one large egg and I'm just going to whisk that .

Now the egg gives a nice richness to the batter .

It binds everything together and plus it helps with the browning .

And then to that , I'm going to add three tablespoons .

It's about 40 g of butter that I've melted and then let cool to room temperature and your butter adds moistness and gives it a nice tenderness .

And plus , of course , some flavor that in and last is one cup that's 240 mL of butter , milk and butter milk makes , um , as opposed to milk , it makes your pancakes more tender a little softer .

Now , I've used like a commercially made um buttermilk .

You can make your own by just taking a cup of regular milk and adding like a teaspoon of lemon juice or white vinegar to it and just let it stand for 10 minutes or you could use just have this product on hand .

I , I usually have it in the fridge , buttermilk , pow powder and then you can just , you don't have to worry about running out to the store , just have it on hand .

It tells you on the back of the container , how to use it .

So that's our wet ingredients .

So just uh make a well in the center of your dry ingredients and then add all your wet into the center there .

Now , we want to use a light hand when we're mixing this because uh you don't want a tough pancake .

So we don't want to mix it over , mix it just enough , we only mix it enough so that all the ingredients are blended together .

And when you're just stir gently and a few lumps is fine in a pancake batter .

Now , I'm using just a rubber spatula .

You could also use a wooden spoon and just gently stir .

These have a little more spongy um texture than there's a regular pancake recipe on the site that uses milk .

And the difference is this is a little more spongy and light .

Both are good .

Of course , the buttermilk adds a little bit of tang .

Ok .

So that's it .

And we're done .

So now to , um , cook your pancakes , I'm using uh an electric uh skillet .

If you have one of these , uh , turn your dial to 350 °F , that's 100 and 80 °C .

If you don't have this just , you can just use a frying pan on the stove .

Try to use a heavy pan with a flat surface , want any warps in your pan because then you get uneven cooking , which we don't want .

And if you're doing it on the stove , set your heat to medium , medium high and what you can tell your pan is ready when you just take a little bit of water on your hands and just drop it on and it kind of splatter and that's when , you know , it's hot enough .

So if you have to adjust your heat to get it at the right temperature and you might even have to adjust your heat as you're cooking the pancake .

If it's , if it's cooking too fast or too slow , you can just kind of up or down .

Now I'm gonna just spray with a nonstick vegetable spray .

My skillet .

That kind of cuts down on your fat .

If you're worried about that , um , it's nice and easy to do , but you could use some oil or melted butter and you could either , uh , brush the oil or butter on with a pastry brush or with a piece of paper towel and then , um , I'm going to use just a ladle .

Of course , you can make your pancakes as big or as small as you want .

Um , if you don't want , if you don't have a ladle , you could just put this in a large measuring cup and then just pour it .

So I'm just gonna , and give your , um , if you're gonna put a lot of pancakes on your , in your pan , make sure you , um , you have enough room for spreading .

You can see this batter is , uh , really nice and thick from the buttermilk and I think depending on , uh , the buttermilk you buy some are thicker .

Now , the one I bought was really quite thick So then that's going to affect the consistency of the batter .

So I'm just um so we cook .

Now , if you have a non stick surface , use a spatula , not a stainless steel because you don't want to scratch your surface .

So you cook these until the tops , you get lots of bubbles and when some of the bubbles start bursting , then you'll know you could also just take your spatula and kind of just take a peek underneath because you want the bottom to be golden brown .

And this will take maybe depending on your heat 23 minutes .

So you can see the top , they're starting to form some bubbles , some of them are even popping .

So what you do is I always like to just put my spatula and just check and I can see that the bottom is golden brown .

So just take your and just flip .

Of course , the more you um cook these , the browner and some people like there is quite um light .

I kind of like the more the golden brown a little crisper and then just flip them and just cook the the other side .

Usually uh the second side doesn't take as long pro plus you will notice that the bottom side doesn't seem to brown quite as much as the top and that's normal .

OK .

So pancake done as you can see the second side , you kind of , it's not a solid brown , it's kind of patchy .

That's how you want it and I have a platter here .

Now , I know the tendency is to kind of stack them .

But the problem with that is if you do that is the bottom ones tend to get soggy .

So we don't want that .

So try to have a platter or plate and then you can just space them flat like this .

Now , if you weren't going to serve these immediately , you could put them in 100 and 75 °F oven .

That's about 80 °C and just put them right on top of your wire rack and they can stay there 15 , 20 minutes .

And so , um , if I want to do another batch , I would spray again and then just give your batter a stir .

Now , there's two ways of say you didn't want to make , um , all of the pancakes .

You could just store this batter , just cover it and store it in the fridge for usually like 24 hours and then just give it a real good stir .

Of course , it's not going to be quite as good , but it's still pretty good .

Or you could just bake off all your pancakes and then just cool these and you could put them in the freezer and they'll last for about a month and then you could either reheat them in the oven just a moderate oven or you could just pop them right into your toaster oven .

So until next time I'm Stephanie Jaworski of Joy , baking dot com .

Thank you .