Buttermilk Pancakes
This pancake recipe is by far the best I have ever tried. I have adjusted it a bit over the years until I perfected it. It's so good; we have used it in our restaurant for the past 7 years and it's a big hit.
This pancake recipe is by far the best I have ever tried. I have adjusted it a bit over the years until I perfected it. It's so good; we have used it in our restaurant for the past 7 years and it's a big hit.
- Carbohydrate 405.576596520154 g
- Cholesterol 793.43125 mg
- Fat 23.7660756620833 g
- Fiber 7.68811851008787 g
- Protein 53.0128840786988 g
- Saturated Fat 6.44024693135417 g
- Serving Size 1 1 Dozen (670g)
- Sodium 1748.6773766427 mg
- Sugar 397.888478010066 g
- Trans Fat 4.15965345989583 g
- Calories 2048 calories
Step-by-step
- combine and mix all powders (flour,salt,baking powder,baking soda,sugar)
- on a separate container mix eggs and oil
- pour on to the flour mix and add the butermilk and regular milk
- mix until smooth
- portion and stored in fridge
The Acid-Base Reaction
Swapping regular milk for the fermented dairy specified in the formula alters the fundamental chemical structure of the griddle cake. Buttermilk provides the necessary acidity to activate baking soda, producing the carbon dioxide gas required for lift. Without this specific sour component, the heavy alkaline agents fail to react properly, yielding a dense interior rather than an airy crumb. Maintaining correct proportions ensures the batter achieves maximum aeration.
Mixing and Gluten Control
Incorporating wet ingredients into dry components demands restraint to prevent excessive gluten development from toughening the final product. Whisking the mixture only until smooth avoids the elasticity that ruins tender breakfast cakes. Professional kitchens often hold large batches of batter in refrigerated storage to chill the fats, which solidifies the lipids and produces a superior rise upon contact with a hot surface. Allowing the starch molecules time to fully hydrate creates a uniform consistency across all portions.
Griddle Management
Controlling thermal energy determines whether the exterior browns evenly before the center sets. Applying a minimal amount of high-smoke-point oil prevents sticking without frying the batter surface. Watch for bubbles breaking across the top surface as a visual cue that the lower side has reached a golden hue, signaling the exact moment to flip the cake.
