Today is Pancake Day. Apparently.
As if I need an excuse to make pancakes. I know, I know… they’re not entirely good for you. But my mom likes to say “Anything in moderation is fine.” I live by those words. A few pancakes is OK.
Because it’s Pancake Day, I’m making the real stuff. No gluten-free, egg-free, fat-free and what not. And despite having lived in the US for only two years compared to my grand ten (and counting) in the UK, for me, when it comes to pancakes, they need to be those thick, fluffy American pancakes. The crepe style ones we have here are just not pancakes for me.
The recipe I am using today came from my mom’s very old Betty Crocker cookbook. It’s the world famous Betty Crocker buttermilk pancake and the recipe I use time and time again. However, I’m missing the key ingredient: BUTTERMILK so I’m combining ⅔ yogurt and ⅓ milk instead. It works.
Let’s make some pancakes.
You’ll need:
- 1 cup all-purpose flour
- ⅔ cup yogurt + ⅓ milk (a substitute for 1 cup buttermilk)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tbsp sugar
- ¼ tsp salt
- 2 tbsp shortening (I’m using butter), melted
- 1 egg
If I’m making a small portion like today, I find that the easiest method to make pancakes is to blitz everything using my Bamix (sort of a hand blender). If it’s for a larger portion, I’d use my Vitamix (sort of a blender, and more). If you’d rather mix by hand, beat the egg until fluffy, then add in the rest of the ingredients and mix until just combined.
Heat a pan/skillet to medium heat. Grease if needed.
Pour the batter onto the pan. I make mine about medium size-ish (about 2 inches in diameter).
When the surface of the pancake has started to dry and bubbles start to form, you’ll know that it’s time to flip and cook the other side.
Depending on the size of the pancake, each side may take 2 to 3 minutes, roughly.
Mine yielded 8 pancakes. Just the right portion for two, eh?
Serve hot with your preferred topping(s).
Just look how fluffy and thick these pancakes are.
