Whenever I think breakfast, there is just so much that comes to mind but there is one item on the menu that will always bring a huge smile to my face ..... yes its pancakes! Soft, fluffy, sweet, every bite a tender cake like moist morsel laced with maple syrup or berry sauce. Teamed with a steaming cup of cappuccino, I could eat it any time of the day - breakfast, lunch or dinner. I was first introduced to pancakes in the USA and even though I left that land many many years ago, my love for pancakes has stayed with me wherever I go. So be it the ever sunny Singapore or rainy Mumbai mornings, I've made pancakes with the same love and the same recipe for the last 10 years.
And just like every other dish out there, the right recipe will empower you to make perfect pancakes. And yet again and again I will tell you how thankful I am to have stumbled upon the fantastic recipes from Pam Anderson. They just come out perfectly every single time, including this recipe for pancakes which has never failed me. This does require readymade buttermilk (unflavored) but you can just as easily make your own. For the 3/4 cup of buttermilk called for in this recipe, I add 1/2 cup milk to 1/4 cup yogurt and whisk well. Sour milk can also be added but they make the batter watery and the pancakes don't puff up as well as expected.
PancakesIngredients:
1 cup all purpose flour
2 teaspoons sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
1/4 cup milk, plus 1 tablespoon more if necessary
1 large egg, separated
2 tablespoon unsalted butter, melted
vegetable oil for brushing pan
Method:
1. Mix flour, sugar, salt, baking powder and baking soda in a medium bowl.
2. Pour buttermilk and 1/4 cup milk into a mixing bowl/2 cup liquid measuring cup. Whisk in egg white.
3. Mix yolk with butter, then add to the milk mixture.
4. Dump wet ingredients into dry ingredients all at once; whisk until just combined.
5. Meanwhile heat a griddle or large skillet over strong medium heat. Generously brush the pan with oil. When water splashed on the surface sizzles, pour batter, about 1/4 cup at a time, onto griddle making sure not to overcrowd.
6. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip pancakes and cook until browned, 1 to 2 minutes more. Serve hot.
Blueberry sauceIngredients:
2 cups fresh/frozen blueberries
1/2 cup pancake/maple syrup
zest of 1/2 orange
2 - 3 tablespoons orange juice
Method:
Boil all ingredients together in a pan till the berries are cooked and burst open (5-7 minutes). Serve warm with pancakes/waffles.
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