Buttermilk brilliance: Elevate your pancake game
Pancakes are a favorite dish for food lovers of all ages. Although the recipe is very simple, a few nuances determine the final result. Instead of milk, choose another beverage and rediscover pancakes.
Pancakes can be served both sweet and savory. They are perfect for a sweet breakfast, quick lunch, or tasty afternoon snack. Pancakes have many variations, and due to their simplicity, they become a go-to recipe when there’s no time for cooking. The matter seems simple: just milk, flour, and eggs. However, it turns out that you can enhance them even more to make them fluffy and delicate like never before.
What to use instead of milk in pancakes?
It might seem that there are no pancakes without milk. However, it is easy to replace it with a much better product. The key to perfect pancakes is choosing buttermilk. This ingredient gives the batter fluffiness and flexibility, preventing it from cracking while frying.
Thanks to the batter's flexibility and absence of cracks, it is perfect for wrapping with various fillings and works well for making croquettes. The pancakes are both delicate and firm, and preparing them is a pure pleasure. They disappear from the plate even before filling—they are delicious on their own.
Ingredients:
- 2 cups wheat flour
- 2 cups buttermilk
- 3 large eggs
- 1 tablespoon oil
- a pinch of salt
Preparation:
- Pour wheat flour and salt into a bowl.
- Add eggs, buttermilk, and oil, and mix thoroughly. The batter should be smooth and lump-free.
- Fry on a heated pan. The addition of oil eliminates the need to grease the surface before frying.
Serve the ready pancakes with your favorite filling. If you plan to serve them sweet, add a flat teaspoon of or powdered sugar to the batter. Enjoy!
