Updated: May 30, 2020
Make a perfect fluffy buttermilk pancake at all times! There is nothing like making a perfect pancake every time.
What you will learn
Apart from making a fantastically fluffy pancake, if you are a very curious individual like me, I have also covered some of the "why(s)" on the ingredients involved and also a variation of things you can do to customise how you want to serve your pancake.
What is buttermilk?
Modern buttermilk often refers to dairy milk that has been cultured with bacteria which makes it in to a slightly thickened consistency. Traditionally, buttermilk simply refers to the by product liquid from churning milk or cream to make butter. Modern buttermilk are perfect to add in to cake to assist in moistening the cake. In the case of pancake, it adds an additional tanginess to your tastebuds. One thing you probably do not realise that buttermilk does in a recipe is also it helps in activating the function of bicarbonate soda. This assist in the aeration of the batter, which ultimately gives you a fluffier pancake. The acidity of the buttermilk also breaks down gluten which help make the pancake softer and more tender.
Cultured buttermilk assist in breaking down gluten, activates the function of bicarbonate soda as well as gives an additional tanginess for flavour.
What does maceration mean?
Maceration refers to softening the berries by adding sugar or liquid. Macerating can be as easy as tossing the berries in to sugar and leaving the chemistry work its magic or it can be done by putting the fruits in some sweetened liquid under vacuum. the liquid can be such as simple sugar syrup or fruit purees or even alcohol.
Macerating is a good way to sweeten and to soften the fruit without inducing any heat on to the fruit that can cause discoloration. This means that maceration preserves the natural colour of the fruits as well as intensify the flavour.
Maceration is especially recommended if you have any type of fruit that is under ripe and may lack in flavour or is not sweet enough.
What sugar do I use to macerate my fruits?
You can use any type of sugar to macerate. Brown sugar contains more molasses and can give you a richer flavour but may affect the colour of the fruit. Vanilla sugar or honey is also a good alternative option.
Cultured Buttermilk 320 ml
Plain Flour 130 g
Wholemeal Organic Flour 65g
Bi- Carbonate Soda 1/2 Teaspoon
Egg 1 egg
Cane Sugar 60 g
Salt 1/2 Teaspoon
Melted Butter 30 g
Vanilla Bean Paste (Optional) 1 Teaspoon
1. Mix the flours, salt cane sugar and salt together in a bowl.
2. Melt the butter and leave aside to cool.
3. When the butter is cool enough, whisk the cooled butter in the egg together with the bi-carbonate soda until frothy.
4. Fold in the rest of the dry ingredients until smooth and that there are no lumps. Do not overmix.
5. Start by ladling 2 to 3 ladles of pancake mix depending on the size of the pancake that you want.
6. Cook for approximately 4 minutes on one side and then flip over and continue cooking or until both sides are golden brown in colour.
7. Serve with macerated berries and dust with icing sugar.
Macerated mixed berries
Mixed berries 250 g
Cane Sugar 25 g
1. Toss the mixed berries with the sugar and leave for 20 minutes or more. The fruits will start to release its natural water and start to soften. Serve on top of pancakes.
Note: There is so much more you can do with macerated fruits. Some of the several options are such as tossing the fruits with some alcohol like grand Marnier liquor. You can also add some citric fruit zest and maybe a some lime or lemon juice to intensify the fruit if the fruit of your choice has a mild flavour such as for fruits like apricot or peaches.
If you prefer your berries or fruits to be on the sweeter side, toss in more sugar!