Sunday, May 23, 2010

No buttermilk for pancakes? No problem.

So my love for pancakes or hotcakes started from childhood. We would wake up on the weekends on the farm and think "hotcakes!!" My Grandma was a pro at making them with buttermilk along with a fresh maple syrup. So recently I have been trying to make the perfect thin, yet slightly fluffy pancakes--without buttermilk.. (It's not that popular in New Zealand.) After a few months of marriage and bloated bellies.. here it is!

Perfect Pancakes (no buttermilk needed!)

1 cup plain yogurt
1/4-1/2 cup milk
1 egg

3/4 c + 2 T flour
1 t baking powder
1/2 t baking soda
1 T sugar
1/4 t salt

1. Add dry ingredients to a small bowl. Mix well.
2. Add the yogurt, milk and egg to a med-large bowl. Whisk lightly.
3. Heat frying pan on med-high heat. Place hand 1-2 inches above pan. Pan will be ready when strong heat is present.
4. Mix dry ingredients into egg mixture in thirds. Whisk lightly. The last of the dry mixture should be incorporated with a very fast whisking lasting 7-10 seconds.
5. Let mixture rest one minute. Turn pan down to medium heat.
6. Spoon mixture into center of pan and spread with rounded side of spoon into a thin layer (no holes.)
7. Pancake will be ready to turn over after edges are slightly dry and bubbles have risen to the top.
8. The second side of the pancake cooks in less than 15 seconds. If you smell a burning smell your pancake has been left too long.
9. Flip pancake out onto a warm plate. Serve with butter and maple syrup. Yum!!

~The timing on the pancakes is based on a medium size pancake. Smaller will take less time to cook and larger ones, a bit longer. The key is to not step away from the pancakes for long.

Serves 2.