:: Perfect American Style Pancakes ::

Buttermilk Pancakes

:: Megann’s Kitchen ::

:: the perfect stack of buttermilk pancakes ::

There is something about these home-made thick, light & fluffy pancakes that take me straight back to my childhood. On any given Sunday, we would make a batch Buttermilk Pancakes with a drenching of Log Cabin real maple syrup & a dollop of cream. When I was learning to make them, I used to sweeten the pancake batter with a big squirt of maple syrup instead of sugar! I was maple crazy - & to this day, I still am .

There is also something magical about the flavour combination of maple syrup & bacon. The salty sweetness goes beautifully together taking any boring old pancake to another dimension. In the Holiday Season we use slices of leftover Christmas Ham. Delicious & oh so American!

:: the original recipe from the master herself - Stephanie Alexander ::

It is now a tradition that I have continued with my husband & toddler. This Stephanie Alexander inspired recipe is far superior to any other that I have tried. We love making these pancakes as a family, getting everyone involved.

3 eggs, separated

2 ¼ cups buttermilk

60g (2 ounces) butter, melted

300g (10 ounces) plain flour

1 Tbs caster sugar

1 tsp sea salt

1 tsp bicarbonate of soda

extra butter or oil spray

Whisk the egg yolks & sugar until light & foamy. Mix in the buttermilk & melted butter. Sift the flour & bicarb soda over the egg mixture, add the sea salt & mix well.

:: note - It is at this stage you can cover & store the batter + egg whites (in separate bowls/containers of course) in the fridge overnight in preparation for the next morning.

When ready to cook the pancakes, whisk the egg whites with an electric mixer to soft peaks then fold into the batter with a metal spoon until well combined. Pre-heat a heavy-based frying pan over a medium heat & then lightly grease. I like to use a paper towel smeared with butter because as it melts, any excess gets absorbed back into the paper towel & you get a light, even coating. Set the towel aside in a small bowl to use again. Ladle in about 1/3 cup of batter. Cook until bubbles form on the top & beautifully golden on the bottom. Flip with a spatula and cook the other side. Re-grease the pan & repeat.

:: making pancakes in the frypan & Tayaki pan ::

Kitchen Notes

:: To keep the pancakes warm for serving, transfer pancakes to a plate & keep warm at about 90°C (190°F) in the oven until you've finished cooking the batch.

:: Fruity Variations - When the pancakes are starting to form bubbles in the pan, sprinkle some fruit (such as blueberries or raspberries) onto the pancake the flip to continue to the cooking.

:: No buttermilk? Don’t despair. I make a buttermilk substitute of ½ cream, ½ milk & 1 Tbs of Lemon Juice that works perfectly.

:: In our kitchen, we tend to have a sacrificial first test pancake – it is where you test the temperature of the pan & the consistency of the batter. Any adjustments are made here.

:: Batter too thick & not cooking through? Simply add some extra buttermilk or milk. Batter too thin & spreading across the pan like an octopus? Add some extra flour.

:: For mini pancakes or blinis, ladle batter into a clean sauce bottle & squeeze onto a prepared frying pan. I usually make them about the size of 2.5 cm (1 inch) in size.

:: For savoury pancakes or savoury blinis, leave out the sugar.

:: using real maple syrup is essential ::

:: kids in the kitchen creates so much joy ::

:: my weakness - real butter, real maple syrup & real cream ::

Serve

:: Personally, we love putting out many options to go with our morning Pancakes. This usually consists of a plate of crispy bacon, a jug of cream, strawberries, cut lemon & sugar as well as the favourite of real maple syrup. This is so everyone can make up the pancake of his or her dreams.

:: eating pancakes & strawberries ::

Quick Kitchen

:: The batter can be measured & prepared the night prior to making them. The egg whites are whipped and mixed in the next morning, meaning that the pancakes can be made quickly & with ease.

:: We usually have 2 pans on the stovetop (1 pancake per pan) for a faster turnover & even heat/browning of the pancake.

:: No time to create your own home-made pancakes? I have successfully used the Pancake Parlour branded Buttermilk Pancake Mix available from any Coles or Woolworths - just add milk, mix & stand for 10 minutes. Easy!

:: evenly heating the fish shaped Tayaki Pan ::

:: cooking the fish with pancake batter ::

:: a fish out of water ::

Little Larder

:: I bought a non-stick fish Tayaki Pan on ebay & my son LOVES IT! Mine is a singular fish pan but I have also seen them with multiple, just make sure it is a good non-stick surface. It is such a fun way to make pancakes enjoyable for the kids. Simply pre-heat the Tayaki Pan evenly on both sides, grease with butter & paper towl each time, ladle in some batter, close it & give it a good shake. Make sure that you turn it over regularly throughout the cooking process to provide an even heat on both sides. Remove when golden & cooked through.

:: You can also add fruit, such as blueberries, to your fish pancake. Have some blueberries on standby & quickly sprinkle them on top & press them into the batter before you close the pan. Continue with the cooking process.

:: Mini pancakes also make great lunchbox snacks for the kids.