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perfect buttermilk pancakes

Ahh, the pancake…fluffy, scrumptiously decadent round cakes cooked in a pan and then stacked on a plate.  Pour over some maple syrup and all the flavors come alive.

The New York Times had an entire page dedicated to cooking the perfect pancake.  The important factors of not over mixing the batter to ensure the gluten develops properly and ensuring that you are never shy with the butter – both in the batter, on the skillet or pouring over the finished product when all is said and done.

My favorite recipe for pancakes is based on a recipe in the cookbook called ‘The Food Lab‘.  I changed it up a bit by replacing sour cream for creme fraîche and adding a bit of vanilla.

 

perfect buttermilk pancakes

Ahh, the pancake…fluffy, scrumptiously decadent round cakes cooked in a pan and then stacked on a plate.  Pour over some maple syrup and all the flavors come alive.

The New York Times had an entire page dedicated to cooking the perfect pancake.  The important factors of not over mixing the batter to ensure the gluten develops properly and ensuring that you are never shy with the butter – both in the batter, on the skillet or pouring over the finished product when all is said and done.

My favorite recipe for pancakes is based on a recipe in the cookbook called ‘The Food Lab‘.  I changed it up a bit by replacing sour cream for creme fraîche and adding a bit of vanilla.

 

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Ingredients

Recipe serves: 6
wet ingredients
2 eggs, yolks and whites separated
1 1/2 cups (325ml) buttermilk
1 cup (230 grams) creme fraîche
1 tablespoon vanilla extract
4 tablespoons unsalted butter, melted
more butter for cooking
dry ingredients
2 cups (255 grams) plain flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
warm maple syrup
1 cup (250ml) maple syrup
1 tablespoon butter
optional
fresh seasonal berries served in bowl or sprinkled over plate of pancakes
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perfect buttermilk pancakes
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  • time
    30 minutes
  • serves
    6
  • skill level
    Easy

Ingredients

  • wet ingredients

  • 2 eggs, yolks and whites separated
  • 1 1/2 cups (325ml) buttermilk
  • 1 cup (230 grams) creme fraîche
  • 1 tablespoon vanilla extract
  • 4 tablespoons unsalted butter, melted
  • more butter for cooking

  • dry ingredients

  • 2 cups (255 grams) plain flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

  • warm maple syrup

  • 1 cup (250ml) maple syrup
  • 1 tablespoon butter

  • optional

  • fresh seasonal berries served in bowl or sprinkled over plate of pancakes

Directions

1
Done

Heat oven to warm setting, 170F (75C). You will place pancakes in the oven to warm while cooking in batches.
2
Done

Place the dry ingredients in a medium bowl, whisk together to ensure all ingredients are blended together. Set aside.
3
Done

In another bowl, whisk the egg whites into soft peaks. Set aside.
4
Done

In another large bowl, whisk together the egg yolks, buttermilk, creme fraîche and vanilla until all blended together, about 1-2 minutes in an electric mixer (or with a hand mixer).
5
Done

Take the egg whites, and using a rubber spatular, gently fold the egg whites into the wet mixture until combined.
6
Done

Pour all the wet ingredients over the dry mix of flour, drizzle in the melted butter and fold until combined, there will be lumps.
7
Done

Heat a large heavy-bottomed skillet over medium heat for 3-5 minutes. Add a small amount of butter.
8
Done

Using a large soup ladle or 1/4 cup measuring cup, place pancake batter onto the skillet, allowing plenty of room in between each pancake.
9
Done

Cook until bubbles begin to appear on top, about two minutes. Flip over and cook for another two minutes or a bit longer.
10
Done

Work in batches, placing cooked pancakes on a plate in the warm oven.
11
Done

Maple syrup

Take one cup (125ml) of maple syrup into a small sauce pan and gently heat. When hot, add the tablespoon of butter and mix well. It should take only 3-4 minutes. Make sure you do not boil or heat too quickly - you don't want to make caramel.
12
Done

Pour in a large creamer and serve with the pancakes and fresh fruit (optional)

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