Monday, July 30, 2012

Buttermilk Pancakes

I was gifted several bottles of buttermilk the other day and thought it would be a great opportunity to explore some new buttermilk recipes!  : )  Naturally the first recipe up was classic buttermilk pancakes.  They fluffed up nicely and tasted great!  A definate success.  : )

Ingredients:
  • ¾ cup white rice flour
  • ¾ cup glutinous rice flour
  • 2 tbsp sugar (or use cinnamon sugar for something a little different)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 cup buttermilk*
  • 2 tbsp oil
  • 1 large egg
  • Optional: 1 cup blueberries
*if you want to make your own buttermilk use 1 cup plus 3 tbsp milk and add in 1 tbsp white vinegar

Directions:
  1. Stir together flours, sugar, baking powder and baking soda.
  2. Mix in milk, oil and egg.  Stir just until combined, do not over mix.  If you're adding blueberries, mix them in quickly once the batter is ready.
  3. IMPORTANT: Do not let batter stand long before making the pancakes, or else they won't fluff up.
  4. Pour 1/2 a ladleful into a hot fry pan for each pancake.  Cook over medium high heat.
Yield: 8 - 10 pancakes
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1 comment:

  1. paper+threadDecember 12, 2012 at 6:36 AM

    Hey Monica! I made some low-flour yogurt pancakes today that I think would be very easily adapted to rice flour. Buttermilk pancakes are my no.1 favourite kind of pancakes, but I don't always have fresh buttermilk, and making it yourself from milk and lemon juice is never as nice. I do always have plain yogurt on hand though.

    Sonya's Yogurt Pancakes (adapted from Edna Mae's Sour Cream Pancakes in The Pioneer Woman Cooks)

    * 1 cup plain thick yogurt, with no gelatin or thickeners (3-6 %)
    * 7 tablespoons all purpose flour (or 50-50 rice flour/glutinous rice flour mix)
    * 2 tablespoon sugar
    * 1 teaspoon baking soda
    * 1/ 2 teaspoon salt
    * 2 large eggs
    * (optional) 1 teaspoon vanilla extract
    * Butter
    * Maple syrup

    Warm up your griddle, iron skillet or frying pan at a medium heat. Get it nice and hot but not smoking.
    In a bowl combine yogurt with sifted dry ingredients (flour, sugar, baking soda, & salt).
    In separate bowl, whisk the eggs (optional - and vanilla) together
    Pour egg mixture into sour cream/flour mixture. Stir gently until all ingredients are mixed well.
    Melt about a tablespoon of butter onto griddle. Using a ladle pour about 1/4 cup of pancake batter onto the pan, making about a 4 inch in diameter pancake
    Cook each side of the pancake for about 1 to 2 minutes, flipping when the edges start to brown and cake begins to bubble.

    These are moist, fluffy, tender, and delicate. Make them small or they will tear apart when flipping!

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