I really don't have buttermilk in hand unless I know I can Buttermilk Piethat, to be honest, a one-year-old event. I don't miss it out of occasional weekends when I make pancakes and mourning the fact that my stacks don't taste like an old dinner, with obscene buttermilk Tang. However, I do not use buttermilk often enough to justify it each week, or even monthly.
So when I found the buttermilk powder in the buttermilk, (which can keep months of refrigerators) and then a recipe for buttermilk pancakes on the back of the room, I know I'll give it a shot.
The recipe is straight, with easy search of ingredients. What you need is flour, sugar, in baking and baking, a pinch of salt, eggs, water, vegetable oil, and buttermilk powder. Fix dry ingredients before adding water, oil, and a beaten egg and whisk until all are combined. Moving is important here, because the buttermilk powder can be clumpy, so even if it is an additional step it is a useful one. The recipe also contains a tight, bold warning that batter is not difficult – doing the works of gluten and makes for strong pancakes – so I tried to slowly all over.
Batter is a runnier runnier than I expected; In the spectrum between the thick cake batter and liquid crepe batter, it sits firmly in the middle. The recipe says it makes 10 four inch wide pancakes, so for Symmetry'se I use a full cookie scoop value of batter for each pancake. The recipe is also called for griddle discharge before cooking. I did it, but if you're using a non-stick pan I think it's not necessary.
The first one pancake came out a little unevenly browned, like all the first pancakes did, but from there it was smooth sail. Although batter lives and spreads, thus makes the more pancake than what you find in a dinner, how easy it is to cook, and the resulting taste. I mean this at least Derogatory Way: Pancakes taste like something you can get in a fastening chain during breakfast time. They nostalgic to me – thin, yes, but moist and spongy and sweet. A smear of butter and drizle in maple syrup raises nostalgia.
The recipe, with my cookie scoop method, ended up making 12 pancakes. I can't eat 12 pancakes in a sitting so I decided to freeze 10 of them. I'm glad to report that the pancakes ran out and heals my toaster, keeping their spongy texture and gentle sweet taste.
I also make this recipe again, both of and have changes to feel the pancakes of a bit fancier. I think this batter is a great jump to the point but can be improved by the addition of vanilla bean paste, frozen blueberries, or sliced bananas.
Even if I don't think it takes Buttermilk In hand for good pancakes, I appreciate Je Ne Sais Quoi that it added. And now, with this recipe, I will have buttermilk pancakes that don't have to buy new buttermilk.