Buttermilk Pancakes




As a new cook in the restaurant world, working the brunch shift is pretty much mandatory. It's also a shift that builds character and generates blood, sweat and tears (literally...) Some of my colleagues call brunch a "contact sport" - I aggree!


Pancakes are a staple for brunch, along with french toast, eggs benedict, omelettes, salads, etc. I've learned that though the pancakes are the easiest, they take the longest to prep. Why? Because all of the ingredients need to be room tempurature - eggs and buttermilk specifically.


First thing you have to do is take the eggs and buttermilk out of the fridge. If they go into the batter ice cold, your pancakes will fall flat. If you want fluffy, delicious pancakes, trust me!


Below you will see a recipe for buttermilk pancakes along with a video with step-by-step instructions and tips. Don't have buttermilk? That's OK! You can actually make your own. 1 tbsp lemon juice + 1 cup milk = approximately 1 cup of buttermilk. Just stir it together and let it sit for a few minutes.




Ingredients:

  • 1 1/3 cup all purpose flour

  • 2 tbsp sugar

  • 1 tsp salt

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1 1/4 cup buttermilk (room tempurature)

  • 2 eggs (room tempurature)

  • 2 tbsp melted butter


Method:

  • In large bowl, combine the dry ingredients: all purpose flour, sugar, salt, baking soda and baking powder and stir lightly with a fork.

  • Add the room tempurature buttermilk and eggs to the mixture. Stir with a spatula until just combined. The batter will look very thick and slightly clumpy - that's OK! Don't over mix!

  • Add the melted butter last - fold it in gently until just combined.

  • Pre-heat a non-stick skillet on low heat. If you have a good non-stick pan, you won't need to add any butter/oil or anything. Add about 1/4 cup of batter for each pancake to the skillet.

  • Be patient - you would rather have low heat and have to wait than burnt outsides and raw insides. Since this batter is super thick, the pancakes will take longer than other recipes.

  • Flip the pancakes when you can see that the sides of the batter are drying up. Cook on the other side for a few more minutes and enjoy immediately!

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