Weekend brunch calls for pancakes! I found out the best way on how to make them really fluffy is by using buttermilk. Unfortunately this is not something that people have in their day-to-day fridge ingredients. That is why I will share with you a method in how to make your own buttermilk in only ten minutes. Trust me when I tell you that this small step will be essential for creating the best homemade pancakes you ever had before.
For 12 large pancakes you will need:
500ml milk
1,5 tablespoons vinegar or lemon juice
400g plain flour
3 tablespoons caster sugar
1,5 teaspoons baking powder
1,5 teaspoons salt
2 eggs
3 tablespoons unsalted,melted butter
vegetable/coconut oil or butter for the pan
For the toppings you will need:
2 big handfulls of fresh or frozen blueberries
1 teaspoon of honey or maple syrup
1,5 teaspoon of your favourite nutbutter (peanut, hazelnut, pecan, almond, macadamia etc.)
100ml of double or whipping cream
icing sugar
To prepare the buttermilk pour the milk into a bowl and whisk it together with the vinegar or lemon juice. Let it sit outside for around ten minutes, until you see that the milk has curdled up. Your buttermilk is ready to use!
In the meantime you can mix all of the dry ingredients together in a bowl. In another bowl whisk up the eggs with the cooled down melted butter and add the homemade buttermilk at the end. In the bowl with the dry ingredients, make a hole in the middle and pour in all of your liquid ingredients. Whisk everything together and step by step you will see the ingredients come together into a fluffy batter. Do not worry if you cannot get rid of all the lumps, they will disappear while baking the pancakes. Heat up a frying pan to medium heat with some oil or butter and pour one ladle full of bater into the frying pan. You will see the pancake is ready to turn when it forms some bubbles on the top. Fry the pancake until it is golden brown from both sides. To keep the finished pancakes warm, place them on a plate and leave the pancakes in the oven at 80-100°C.
My favourite topping for pancakes is blueberry compote and a nut-cream.
For the blueberry compote simply place the berries in a pan with a little bit of water, bring them to a boil and add the honey or maple syrup. You will see the juice coming out of the berries and it will form a thick syrup.
To prepare the nutbutter-cream place your nutbutter into the microwave and let it melt for about 40 seconds, giving it a good stir every 10 seconds until everything is nicely melted. Whip up the cream, add a little bit of icing sugar if you like and fold in the nutbutter.
To finish up the pancakes I normally stack up around three pancakes, drizzle the blueberry compote over and place a generous dollop of cream on top. Dust some icing sugar over the finished plate and - voilà - enjoy your fluffy pancakes.
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