HCH 10 / May 2016
Buttermilk pancakes with super delicious toppings, by Eyal Streett
Hi there all you cooking lovers, hope you’re doing well!
The search for the perfect pancake is constant in our household. Some of us like them thin, others spongy, others airy, others golden….
I can assure you one thing: never mind how I won’t make them, one or two will always be a bit burnt. That’s one of the main reasons for this issue’s recipe: I want my wife to try and cook them according to this recipe –then I can be sure that not even one will burn!
I find buttermilk much better than “ordinary” milk. The texture of the batter is quite different and not as liquid. Stir the ingredients well, but don’t try and make an even batter it’s right when it looks a bit messy.
A note regarding flour: as you’ll see I mixed plain white all-purpose flour with corn meal. Either yellow or white corn meal will do. In case you don’t have any corn meal at home you could simply make the recipe with 500 grams all-purpose flour.
By the way, this recipe makes around 20 pancakes. You could either make them all or keep the batter in the fridge (and have them for breakfast and dinner!)
So, enough talking. Let’s cook!
350 grams all-purpose flour
150 grams corn meal (I used white)
4 Tbsp. sugar (I used white)
2 tsp. bsking powder
1 tsp. baking soda
pinch of salt
3 eggs (slightly beaten)
1 tsp. vanilla extract
4 Tbsp. melted butter (= around 70 grams)
1 liter buttermilk
1 tsp. butter for greasing the griddle
large mixing bowl
smaller bowl for beating eggs
small saucepan for melting butter
griddle or large pan
Super delicious toppings
chocolate sprinkles (preferably: hagelslag)
- In a mixing bowl: Mix well the flours, sugar, baking powder, baking soda and salt.
- Melt your butter and beat your eggs.
- Add eggs, vanilla extract, melted butter and buttermilk. Mix together but don’t worry about getting it all nice and even, as long as it’s all mixed together that’s good enough.
- Grease your griddle and heat it to medium-high.
- Get your batter on the griddle using a ladle.
- After about 1.5 minutes you should turn your pancakes over with a spatula and cook them for another minute or until golden. Don’t burn them!!! (that’s my job)
- Pile them up and serve with your favorite toppings!
Mixing the dry ingredients
My special assistant!
My special assistant mixing it all together
Adding the eggs
Adding the buttermilk
This is the texture you’re looking for
On the griddle
Here we go!
My assistant enjoying her pancake!
Superman enjoying a super-breakfast
Our beautiful photographer having one with Nutella
Eyal Streett / Photos by Yael Streett Tejeda / Madrid, April 2016