September 19, 2010
Sunday afternoon, cold and rainy outside. Strawberries in the fridge, hungry little girls. Afternoon tea… pancakes!
From Fine Cooking mag #102
Yields about 17
- 3 tbs. unsalted melted butter (plus more to serve )
- 2 cups ( 9 oz ) all purpose flour ( you can substitute 1/2 cup for whole wheat or wheat germ )
- 1/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk ( I used Finnish “piimä”)
- 2 large eggs
Vegetable oil for frying, maple syrup and fresh fruits for serving.
In a large bowl , mix the flour, sugar, baking powder, baking soda and salt. In a medium bowl , whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients and whisk gently, until the batter is evenly moistened. Mix the cooled melted butter in the end. There should still be lumps . Let the batter rest while you heat up your skillet.
Heat a large skillet over medium heat. The right temperature would be when drops of water “dance” on surface before evaporating. Lightly oil the skillet and working in batches, pour about 1/4 cup of batter onto the skillet for each pancake. Let cook until bubbles rise to surface and edges look a bit “dry” (1-2 minutes ). Check the bottom, if golden enough, flip. Cook until the other side gets nicely browned and transfer to a plate , keeping it warm till you are done with all the batter.
Serve hot with butter, a generous drizzle of maple syrup and fresh fruits. Luonnonvoima likes it with jam and syrup, I don’t blame her ^_^.
Notes for those who don’t have buttermilk:
You could substitute it for a mixture of yoghurt and milk ( 1 cup plain yoghurt and 1 cup of milk ) or make your own “sour milk” ( add 2 tbs lemon juice to 2 cups of whole milk and let stand for 10 minutes till it gets thick ) .