Start a clas­sic brunch with a stack of airy, tangy pan­cakes

Sherbrooke Record - - CLASSIFIED -

A stack of fluffy, golden pan­cakes is the per­fect start­ing place for a stand­out brunch, de­liv­er­ing pip­ing hot cakes with dis­tinct sweet tang and an open, airy tex­ture.

But­ter­milk was a must - it con­trib­uted to the pan­cakes’ flavour and, with some leav­en­ing help from small amounts of bak­ing pow­der and bak­ing soda, it also cre­ated pan­cakes with bet­ter tex­ture - but we craved even more tang, so we whisked in some sour cream for a con­cen­trated boost.

To keep our pan­cakes as light and fluffy as pos­si­ble, we avoided over­mix­ing the bat­ter, which would overde­velop the gluten and make the pan­cakes tough. Af­ter a brief rest to re­lax the gluten, we por­tioned the bat­ter into a hot, lightly oiled skil­let. From there, our cakes needed just a few min­utes per side to turn beau­ti­fully golden brown.

To en­sure all our guests would en­joy fresh, hot pan­cakes, we kept the cakes warm while we fin­ished the re­main­ing batches by trans­fer­ring the fin­ished pan­cakes to a warm oven un­til it was time to serve. Get­ting the skil­let hot enough be­fore mak­ing the pan­cakes is key. An elec­tric grid­dle set to 350 F can also be used to cook the pan­cakes.

CLAS­SIC BUT­TER­MILK PAN­CAKES Serv­ings: 16 (4-inch pan­cakes) Start to fin­ish: 30 min­utes

2 cups (10 ounces) all-pur­pose flour 2 ta­ble­spoons sugar

1 tea­spoon bak­ing pow­der

1/2 tea­spoon bak­ing soda

1/2 tea­spoon salt

2 cups but­ter­milk

1/4 cup sour cream

2 large eggs

3 ta­ble­spoons un­salted but­ter, melted and cooled slightly

1-2 tea­spoons veg­etable oil

Ad­just oven rack to mid­dle position and heat oven to 200 F. Set wire rack in rimmed bak­ing sheet and place in oven.

Whisk flour, sugar, bak­ing pow­der, bak­ing soda, and salt to­gether in large bowl. In sep­a­rate bowl, whisk but­ter­milk, sour cream, eggs, and melted but­ter to­gether. Make well in cen­tre of dry in­gre­di­ents and pour in wet in­gre­di­ents; gen­tly stir un­til just com­bined (bat­ter should be lumpy with few streaks of flour). Do not over­mix. Let bat­ter sit 10 min­utes be­fore cook­ing.

Heat 1 tea­spoon oil in 12 inch non­stick skil­let over medium heat un­til shim­mer­ing. Us­ing pa­per tow­els, care­fully wipe out oil, leav­ing thin film on bot­tom and sides of pan.

Us­ing 1/4 cup mea­sure, por­tion bat­ter into pan in 4 places. Cook un­til edges are set, first side is golden brown, and bub­bles on sur­face are just be­gin­ning to break, 2 to 3 min­utes. Us­ing thin, wide spat­ula, flip pan­cakes and con­tinue to cook un­til sec­ond side is golden brown, 1 to 2 min­utes. Trans­fer to wire rack in oven and re­peat with re­main­ing bat­ter, us­ing re­main­ing oil as nec­es­sary. Serve.

Vari­a­tions:

- Blue­berry But­ter­milk Pan­cakes: Sprin­kle 1 ta­ble­spoon fresh blue­ber­ries over each pan­cake be­fore flip­ping. (If us­ing frozen berries, thaw and rinse berries and spread them out on pa­per tow­els to dry.)

- Gra­ham But­ter­milk Pan­cakes: Sub­sti­tute 1 cup gra­ham cracker crumbs plus 2 ta­ble­spoons corn­meal for 1 cup flour.

Nu­tri­tion in­for­ma­tion per serv­ing: 117 calories; 41 calories from fat; 5 g fat (2 g sat­u­rated; 0 g trans fats); 37 mg choles­terol; 185 mg sodium; 15 g car­bo­hy­drate; 0 g fiber; 3 g sugar; 3 g pro­tein.

For more recipes, cook­ing tips and in­gre­di­ent and prod­uct re­views, vis­ithttps://www.amer­i­c­as­testk­itchen.com. Find more recipes like Clas­sic But­ter­milk Pan­cakes in “All-time Best Brunch .”

(The As­so­ci­ated Press)

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