If you want to prepare prefect pancakes, you will not do without buttermilk. It is made of the liquid which is left after churning butter and includes lots of lactose and lactic acid. This product is used for cooking various dishes, though it is rather fat. Connecting it with soda will produce gas bubbles that provide different cakes and pancakes with amazing softness. There is also a variant called “cultured buttermilk,” which is simply pasteurized.
Unfortunately, sometimes you don’t have real buttermilk on hand, but it is easy to make a substitution. Take an almost full cup of milk and add 1 tablespoon of lemon juice or white vinegar, mix everything and leave for 15 minutes.
As for the perfect buttermilk pancake recipe, take ¾ cup of all-purpose and ¾ cup of whole-wheat flour. Mix them with 1 tablespoon of sugar, salt, half teaspoon of baking soda, and ¼ teaspoon of baking powder. After this, take 5 tablespoons of melted unsalted butter, mix with one large egg, add a cup of buttermilk or its substitution. Combine two mixtures into thick dough.
Heat a pan, add a bit of vegetable oil, and lower the fire to medium. Start pouring the dough in portions and don’t forget to leave some space between pancakes for easy flipping. Watch the pancakes for 2-3 minutes until they become firm. There are also should be bubbles on their surface. After you see all signs, flip the pancakes and cook for one minute more.
As soon as the pancakes are ready, add syrup and serve while they are still hot.
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