Buttermilk Pancakes II
had some buttermilk to use up. last batch of buttermilk pancakes i made (recipe from the buttermilk box!) were really THICK and dense, not my type of pancake.
I cut down the amounts to 1/3 = 1 cup flour, 1 tbs sugar etc etc, came up with 1/6 up of milk (v hard to measure).
I followed the instructions properly - combined the batter at the last minute, and only until just mixed, quite lumpy looking batter, the lumps were air bubbles and lumps of flour (like the other user said). Also, my butter happened to be contaminated with cinnamon powder (left over frm some muffins) so i added a few dashes of cinnamon powder (about 1 teaspoon) and one teaspoon vanilla bean paste.
First pancake was SUPER THICK so I added another 1/6 cup of milk (2x the recipe amount) - i had accidentally poured out too much anyway. Batter became quite abit more liquid and pancake turned out lighter and fluffier.
Quite yummy, and easy to eat. I made mine quite thin, not crepe thinness, but thinner than your average hotcake. Also re-heated them (they cooled very fast) on the pan so they had very slightly crisp outside layer :)
Thank you for sharing!
1 user found this review helpful
Sep. 4, 2011