Pancakes at home is not a task, its super quick to whip up a few ingredients and cook them on a hot griddle. I know there are days when those imperfect pancakes happen sometimes burnt, sometimes undercooked, chewy and sometimes dense. I have a sackful of guidelines for flawless pancakes. Egg-free pancakes or pancakes with eggs, you will achieve marvellous, soft, fluffy, airy pancakes every time you cook them in your home kitchen. Read this article where I have mentioned all the dos and don’ts of pancake making at home.
You don’t have buttermilk? NO problem!!
To make 1 cup of buttermilk combine 1 cup of whole milk and 1 tablespoon of apple cider vinegar, white vinegar, or lemon juice. Let the mixture stand at room temperature for 5 to 8 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits.
1 cup (128 gm) all-purpose flour
1 teaspoon (4 gm) baking powder
1/2 (2 gm)teaspoon baking soda
1 pinch of salt
2 tablespoons (25 gm) sugar
1 cup (250ml) buttermilk
2 tablespoons (30 gm) unsalted butter, melted
1 teaspoon vanilla extract
Assorted toppings, such as butter, maple syrup,
confectioners’ sugar, honey, jams, preserves,
sweetened whipped cream, or chocolate syrup
Combine the flour, sugar, baking powder, salt and baking soda in a medium bowl and stir using a balloon whisk to combine.
Add the wet ingredients: buttermilk, butter, and vanilla and mix until smooth.
Heat a heavy-bottomed non-stick frying pan over medium-low heat. Fold a sheet of kitchen paper towel in half, and moisten with oil; carefully rub the pan with an oiled paper towel.
Pour almost 2 tablespoons of batter into the pan for one pancake. Cello Non Stick Uttapam Maker Aluminium Multi Snack Maker (4 Cavity)(Black) Cook for 1 minute or until bubbles rise to the surface and the base is golden brown. Use a thin spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with remaining batter.