Buttermilk Pancakes recipe
- Carbohydrate 42.0698596300633 g
- Cholesterol 125.891666668912 mg
- Fat 57.4809979306641 g
- Fiber 1.05468751997033 g
- Protein 7.55566667344724 g
- Saturated Fat 30.4955530221766 g
- Serving Size 1 1 Serving (211g)
- Sodium 924.801875691059 mg
- Sugar 41.0151721100929 g
- Trans Fat 3.515267812843 g
- Calories 707 calories
Step-by-step
- Preheat a skillet over medium heat.
- Combine all ingredients in a blender.
- Puree until smooth.
- Pour batter onto the griddle, to form 5 pancakes.
- Flip pancakes when edges appear to harden.
- Cook pancakes on other side for same amount of time until golden brown.
Standard American drop batter cakes differ fundamentally from crêpes or thick yeasted waffles through the chemical leavening interaction between acidic dairy and alkaline baking soda. Acidity in cultured milk neutralizes metallic off-flavors from chemical agents while tenderizing gluten strands for a softer crumb. Chemical leaveners require immediate thermal contact once hydrated to maximize carbon dioxide production before the gas dissipates into the surrounding air.
Pureeing the batter in a blender thoroughly integrates fats and liquids without overdeveloping gluten networks that would otherwise yield tough, rubbery disks. Heating a heavy cast-iron skillet to 375 degrees Fahrenheit ensures uniform thermal transfer across the griddle surface. Waiting for bubbles to burst across the surface before flipping guarantees adequate structural integrity for the turn.
Acidity cuts cleanly through the rich profile of griddle cakes, making crisp bacon or sharp aged cheddar ideal counterpoints to sweet maple syrup. High-acid profiles also welcome salted butter softened to 68 degrees Fahrenheit for easy spreading without tearing delicate surfaces. Adding fresh berries directly onto the griddle surface rather than folding them into the pitcher prevents purple streaks and heavy spots.
Leavened breakfast griddle cakes trace their lineage back to colonial American jonnycakes and quick breads that replaced slow-fermenting yeasts with potash and pearl ash. Modern commercial baking powders stabilized this chemical reaction by combining alkaline sodium bicarbonate with dry acid salts like cream of tartar. Maintaining a consistent medium heat prevents exterior scorching before the internal starch gelatinizes fully.
