This post was originally posted on From Cass with Love on 20 February 2011
Like many of my bakes, these fluffy little things took a few tries to get right!
I love pancakes (and waffles. But waffles deserve another post of its own!) I don’t really eat pancakes at cafes and restaurants, because somehow everything else on the menu but pancakes end up on my plate instead. Oops. There also aren’t many pancake places in Singapore. There’s only one I know of, opened recently – Strictly Pancakes. While I give them credit for being creative with their pancakes by including savory and sweet menu items, their pancakes… lacked flavour. Not a hint of butter or vanilla.
Believe me, those two ingredients make a huge difference.
The key to nice fluffy pancakes, is patience. 1. You need to let the batter rest before cooking, 2. cooking pancakes need a low flame to achieve that nice even golden brown throughout. If you have one frying pan, it’s going to take a while to cook one batch of pancakes. Unless you’re lucky enough to have a flat grill pan…
Edit: Comments from my trusty pancake partner (who does a lot of cooking for my pancakes! haha) – another note about frying pans, if you are on a non-stick pan, you don’t really need to grease the pan with a lot of butter. Butter tends to burn pretty easily, so work smart and work quickly, be ready to flip the pancake as soon as the bubbles are evenly distributed.
Recipe adapted from AllRecipes.com - Buttermilk Pancakes II
- 1 1/2 cup all-purpose flour
- 1/8 tsp salt
- 2 tbsp castor sugar
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 cup buttermilk
- 1 egg
- 1 1/2 tsp vanilla essence
- 1/4 cup butter, melted
1. Combine flour, sugar, baking powder, salt and soda together in a large bowl
2. In another bowl, whisk together buttermilk, milk, egg, vanilla and butter.
3. Add the wet mixture to the dry mixture and mix until combined. The batter should still be still slightly lumpy.
4. Leave your batter out for 15-30 minutes. This is important - it gives time for the baking powder and soda to react with the buttermilk, and this is what will give the pancakes their fluffy and light texture. You can even make this the day before, pop in the fridge and cook it the next day 😉
After letting the batter rest, it should be quite thick. Give it a few more stirs to lessen the lumps, this makes it easier to ladle and spread.
5. Heat your frying pan and coat with a little butter. Ladle and spread your pancake on the pan. On a low flame, give it about 1-2 minutes to cook. Flip once you see air bubbles raising to the top all over the pancake.
6. Stack them all up onto a plate and serve!