What's Cooking (in Yvonne's Kitchen)?

I've changed the name of this blog to What's Cooking (in Yvonne's Kitchen) because I will be getting a kitchen of my own very soon, it maybe small but will be able to produce more goodies to share with everyone!

Saturday, March 10, 2012

Fluffy Organic “Buttermilk” Pancakes
Serves 4
When I came home from work last night, I just felt like having some real comfort food that can be whipped up in minutes.
So the next thing I did was looking into the pantry for some inspiration, I could be pretty sure that the organic flours and flaxseeds literally shouting “Pancakes! Pancakes!” with excitement. Then I saw some lonely-looking kampung chicken eggs sitting on the kitchen counter; milk, baking powder, baking soda, salt vinegar, butter and honey in the fridge, so I was like “Pancakes it is, BUT not just any pancake, organic “buttermilk” pancakes served with butter and honey.”
These pancake ingredients are readily available in the pantry.
The good thing I love about pancakes is that they can be made from basic ingredients readily available in the kitchen/pantry. To prepare the batter, one just needs a few minutes of mixing and whisking with a fork. The variety of this comfort food is, however, limitless--you could make it with buckwheat, whole wheat flour, oatmeal, berries, chocolate chips etc.
The secret behind fluffy pancakes is the sieved flour. I sieved the flour, not once, or twice, but THREE times to ensure that there’s no lumpy business in the batter; while the baking soda aids the rising of batter to give an airy texture.
Sieved flour and buttermilk are some of he keys ingredients of fluffy pancakes.

I also love to make pancakes with buttermilk (instead of regular milk) because it gives a good tangy flavor. Instead of going to the store to grab buttermilk, I make the “buttermilk” by mixing fresh milk with vinegar or lemon juice and let it set for a few minutes until it turns to curd-like consistency. Then I will balance the sourness by adding some sugar in the batter.
Some people feel that there is a difference in the pancake texture between griddle-making and pan-making pancakes. But until I get my hands on a much-coveted Le Creuset griddle, I make do with my 8-year-old and still works like a stallion Tefal non-stick pan, which is way way way way lighter than the former.
Another wonderful thing about making pancakes from scratch is that you get to involve your little helpers (children) to be part of the preparation--sieving flour, breaking and beating an egg and measuring the ingredients. Chances are, they would love to eat the food that they partake in cooking/ preparing. I hope you enjoy the fun of making these pancakes with your cutie pie, Lee Shiang!
This recipe yields 12 medium-sized pancakes which is a perfect portion for a family of four. Bon appétit!

Serve the pancakes while they are still warm. For healthier alternative, use plain yoghurt instead of whipped cream and then top with fresh strawberries.

1 cup
milk, preferably at room temperature
¼ cup
white vinegar or lemon juice
1 cup
organic unbleached flour, or all-purpose flour
2 tbsp
granulated sugar
1 tsp
baking powder
½ tsp
baking soda
½ tsp
egg, at room temperature and lightly beaten
2 tbsp
butter, melted plus more for greasing the pan

butter, honey, maple syrup (for a luxe pancake-eating experience), ice-cream or sundae
In a non-plastic bowl, mix the milk with vinegar and let it set at room temperature for a few minutes, until the mixture set to curd-like consistency.
Combine all the dry ingredients—flour, sugar, baking powder, baking soda and salt in a bigger mixing bowl.
Sieve the flour mixture at least three times until there’s no lump.
Add egg and butter in the “buttermilk”, mix well.
Pour the milk mixture into the dry ingredients slowly, whisk slow with a fork until all the ingredients are well-incorporated.
At medium heat, pour the batter into a greased pan, about 1-2 minutes. Flip the pancake when the batter bubbles, and cook the other side until it’s browned.
Serve warm pancakes with butter and honey, or ice-cream/sundae.
To sneak in healthy ingredients for children, consider adding grounded oatmeal or flaxseeds into the batter to make the pancake more nutritious and wholesome. They wouldn’t notice the existence!
Bon appetit!

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