Yesterday, I awoke to a thunderstorm. ‘There goes my exercise,’ I thought, since the possibility of a morning run in the park was now but a dream. There is very little else to do on a cold and rainy Saturday morning that is vaguely interesting or exciting. Rain just makes me wanna stay home, but there was no food at home. But I don’t feel like going out. But I’m hungry. But I can make food. But I’m lazy. But my husband can cook. But he’s busy working. Somewhere in between those buts, I decided today was the day to make pancakes.
I’d been wanting to blog about pancakes for a while now, because I’ve had so many disappointing pancake experiences lately. Just this week, I was out for tea with my girlfriends and we ordered a soufflé pancake. With a name like that, you would imagine a cross between a light airy soufflé and buttery pancake, wouldn’t you? Well I sure did. But it turned out to be a thick and dense pancake. That was a bummer cos it would have been bad enough to be called a pancake, yet they had to raise our expectations by calling it a soufflé pancake.
Then there was this other time when my friend and I were drawn to a particular chocolate raspberry pancakes on the menu. We envisioned dark chocolate pancakes with fresh raspberries and cream. Nope, we should have known better. We merely got a few chocolate chips on top of (not even inside!) plain pancakes and some cloyingly sweet artificial raspberry coulis. Like seriously, is it that difficult to make pancakes the way they are supposed to be? Fluffy, light, a little crisp on the outside and airy on the inside, slathered with butter and drenched generously with maple syrup. REAL maple syrup.
As you can tell, I’ve got an axe to grind. And there’s no way I can do it without going into my kitchen and proving to the world that it is possible to make good pancakes in just a few minutes. If you, like me, are sick of paying for mediocre pancakes, then pay attention cos you’ll be amazed at how little time and money it takes to make a stack of real, delicious, fluffy pancakes.
Fluffy Buttermilk Pancakes
(Recipe from All Recipes)
Yields: 6-8 pancakes
¾ cup (180g) milk
2 tbsp white vinegar
2 tbsp (30g) butter
1 cup (120g) plain flour
2 tbsp (30g) white sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1. Combine milk and vinegar and set aside at room temperature for 10 minutes.
2. Melt butter in a pan. Meanwhile, measure and sift all the dry ingredients together.
3. Whisk wet ingredients (milk, butter and egg) together until combined.
4. Stir in the sifted dry ingredients until a batter is formed.
5. Heat up a griddle/pan on low-medium heat and pour in a ladle of batter.
6. When the centre of the pancake starts to bubble, flip pancakes over and cook the other side.
6. Serve warm with butter and maple syrup.
– For cinnamon pancakes, add in 1 tsp of cinnamon together with the dry ingredients
– For chocolate chip pancakes, add in ½ cup of chocolate chips into the batter at the end
– For fruity pancakes, add in ½ cup of blueberries or sliced bananas into the batter at the end
– For chocolate pancakes, add in 1 tbsp of cocoa powder with the dry ingredients
– For green tea pancakes, add in 1 tsp of matcha powder with the dry ingredients