Buttermilk swap: The secret to perfect non‑tearing pancakes
We enjoy pancakes for breakfast, lunch, dinner, and dessert. Thanks to the variety of toppings we can serve them with, pancakes are truly versatile. However, not all pancakes are created equal. The key component is the batter, which can be modified. If you dream of making delicate, non-tearing pancakes, try substituting milk with another ingredient. You won't regret it.
7:44 PM EDT, October 16, 2024
Preparing the perfect pancakes is not difficult. All the ingredients should be combined in a bowl, mixed thoroughly, and then cooked. You'll need to modify the recipe appropriately for specific results like more fluffiness or elasticity. We are already familiar with tricks like using sparkling water or dried yeast. You can also use buttermilk instead of milk in the pancake batter. This substitution will make your pancakes slightly fluffy, velvety, and tearing-resistant. You can serve them not only for lunch but also as a dessert.
How to make flexible and non-tearing pancakes?
Prepare the batter as you usually do, but with one exception: instead of milk, add buttermilk to the pancake batter. Although it might seem unconventional, buttermilk brings a creamy consistency to the pancakes. Pancakes made with buttermilk become velvety, soft, and flexible. Buttermilk itself has a pleasant, slightly sour taste (as it is a fermented dairy product), contains fewer calories than natural yogurt, and is a good source of protein (8.5 grams per cup) with high biological value.
It's also essential to let the prepared pancake batter sit for a while to "rest." This is crucial because it ensures that the pancakes will be flexible and won't tear. Gluten is responsible for the desired elasticity, but it needs at least 30 minutes to activate. Only after this resting period can you start frying, making sure to stir the batter again beforehand.
Buttermilk pancakes: recipe
Ingredients:
- 2 cups of buttermilk,
- 1-2 cups of all-purpose flour,
- 3 eggs,
- 1 tablespoon of oil,
- A pinch of salt.
Preparation:
- Mix the buttermilk with eggs and oil thoroughly until combined.
- Gradually add sifted flour, stirring constantly to avoid lumps. The batter should have the consistency of cream and flow off a spoon.
- Add salt to the batter. Mix everything, cover, and let it rest in a warm place for 30 minutes.
- After this time, stir the batter and cook the pancakes in a heated pan (either without fat or lightly greased).
- Serve the ready pancakes with your favorite toppings.
