BUTTERMILK PANCAKES, American Style: Indulgence, easy, vegetarian opt

The fluffiness I of these indulgent pancakes from across the pond is amazing...

updated  11/19

Buttermilk Pancakes, American style: light, hearty, mouthwatering
'Great buttery taste' '... fluffiest most mouthwatering pancakes but ultra rich'

When it comes to pancakes, 67's first choice is the Scotch variety which are sugar, fat and yeast free but utterly delicious, savoury or sweet, hot or cold.  

Coming up fast in second place, however, are American Buttermilk Pancakes, which turn out to be fluffy, sturdy and beautifully risen.

Cream of Tartar -  the essential ingredient for Scotch Pancakes - disappeared from the shops for awhile but the Blogger had leftover buttermilk which needed to be used up.  Testing a standard recipe* of Buttermilk pancakes was a delightful surprise.  

They were light, hearty and mouthwatering - even after 67 added a little  wholemeal flour for fibre.  The basic recipe is definitely a treat, though, containing sugar, a fair amount of butter and lots of dairy.  

67 also produced a sugar & butter-free vegetarian version, replacing buttermilk with fortified almond milk (from Plenish) and vinegar.  The vegetarian version tasted just as good and were nearly as fluffy as the original.  

Sugar & butter-free 'Buttermilk' Pancakes
made with fortified plant milk  photo 9/10/19

Whichever version is chosen, Buttermilk Pancakes are perfect for a relaxed brunch.  Relaxed apart from the family chef, that is, because making sure uber-fluffiness does't equal undercooked pancakes can take a little time.  Just make sure the pancakes aren't flipped before well-formed bubbles appear on the top of the batter.

Keep them warm in a low oven, wrapped in a clean tea towel until the rest of breakfast is ready.  

Leftovers can be frozen and reheated in a moderate oven.  Or they are surprisingly good cold, with jam at tea time, or stuffed with ham/cooked bacon, wrapped in a serviette as you head out the door to work or school.


Cost: £1.25
Makes: 10x1/4 cup pancakes (but recipe doubles easily)

Ingreds
   250gm/8.8oz self-raising flour (add 2 tsp baking powder for plain flour) TO ADD FIBRE, replace 4 tablespoons with wholemeal flour 
   1-3 tbsp sugar (opt)
   1 tsp baking powder
   1/2 tsp baking soda
   1/2 tsp salt

   280ml buttermilk, stirred (OR fortified plant milk with 2 tbsp vinegar added OR 75% unstrained plain yoghurt mixed with 25% water)
   2 eggs, separated 
   1 tsp vanilla
   3 tbsp melted butter or veg oil

   extra butter or oil for the pan

Method:

1. Mix dry ingredients in a bowl
2. If you want ultra-light fluffy pancakes, separate the eggs.  Beat yolks into other wet ingredients as in step 3; beat whites separately in a very clean bowl until stiff and fold in after step 4. 
3. In a jug, beat eggs & other wet ingred 
4. Pour wet ingred into dry; hand whisk or use electric beaters on low speed until just combined
5. Add separated, beaten whites until stiff; fold into batter
6. Rest at least 10 mins -- the batter  can be refrigerated overnight 
7. Heat a large frying pan over med heat; add a bit of butter to cover the base of the pan (the pancakes will cook well in a dry pan but taste fantastic with crisp buttery edges, and they are an indulgence) 
8. Using a 1/4 cup measure, pour batter into the pan - a large pan will take about 3-4 
9. Leave until pancakes are almost double in height and small holes appear on the top - usually about 3 mins; flip; remove when bottom is as beautifully browned as the top another 3 mins.
10. You're aiming for a deep brown colour, not just golden, to ensure the pancakes are cooked through
    
11. Keep warm in a low oven wrapped in a clean tea towel
12. Serve with butter and maple syrup OR Plum & Ginger Weekend Jam OR fresh fruit, alongside bacon and sausage, if you like

*Yummly

Comments:

Original recipe

• '...has a great buttery taste and is lovely with jam. I had them as they were; I was too tired to heat them up and prefer things like this cold.' Political Agent
• 'Easily the fluffiest most mouthwatering specimens ever but very rich. For me, they'll only be an occasional blow-out treat!'  Retired writer.

Vegetarian, no-sugar/butter, plant milk version 

• 'A surprise, in a good way.  A less rich version of the original but really lovely texture and taste.  Maple syrup or fresh fruit adds sweetness.' 70+ administrator

 More hot breads on NavBar:RecipesI/Baking 

PLEASE MAKE A COMMENT                                        

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.