June 5, 2013 by Kai Chan
Alright! Another recipe for something sweet. Ok, this isn’t your typical dessert recipe but for those breakfast connoisseurs out there, it could be. Sadly though, the fruition of this recipe was not originally planned. I had leftover buttermilk after an ambitious attempt at testing out a fried chicken recipe that was shared from Thomas Keller’s Ad Hoc restaurant. My attempt at replicating the fried chicken was ultimately a failure due to salt issues, otherwise I would have proudly showcased the fried chicken recipe and result on my blog. However, I must say that the pictures I took of my fried chicken were rather scrumptious and spectacular. Anyways, getting back to the pancakes. With 2 cups of leftover buttermilk, it was quite obvious to me that I should try making something that would highlight the buttermilk, hence buttermilk pancakes – it shouldn’t take an Iron Chef to realize this. I found a nice recipe online that resulted in fluffy delicious pancakes. Although the recipe calls for sour cream, it’s actually a nice addition to the pancakes. Plus, that is what was recommended from Country Cook’s recipe as well, and I trust them… It’s also mango season, so I wanted to make a mango sauce that is a healthy alternative to the typical maple syrup.
Yields 12-14 pancakes.
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
¼ cup sour cream
3 tablespoons melted unsalted butter
1 to 2 teaspoon vegetable oil (more, if needed)
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and mix well. In a medium bowl, combine the buttermilk, sour cream, eggs, butter and mix well. The butter may clump a bit. In the large mixing bowl with the dry ingredients, add the ingredients from the wet bowl. Mix together but do not over mix – there should still be some small lumps in the batter. Let the batter sit 10 minutes before making pancakes.
In a non-stick pan (ideally griddle pan if you have it), heat 1 teaspoon of vegetable oil over medium to low heat. Grease the whole pan with the heated vegetable oil using a paper towel. Using a 1/4 or 1/3 sized measuring cup, scoop up batter and pour it onto the pan. Depending on the pan size, you can yield 2-4 pancakes at a time. Wait a few minutes until bubbles start to surface, the edges set and the bottom is golden brown.
Personally, I am not very good at making the perfect circular pancake, probably due to the fact that I am impatient and don’t really care for symmetry in the food I cook because the food ultimately ends up in my stomach. After flipping the pancake, the other side takes only a couple of minutes to finish cooking.
Serve the pancakes with your favorite syrup or sauce and top it off with a little butter if you want to be indulgent.
TANGY MANGO SAUCE
2 ripe mangos
1 tablespoon honey
1/2 large lemon (or 1 small lemon)
1 teaspoon sugar
1 tablespoon water
Peel the mangos and cut the flesh from the core. Take the flesh from one mango and put it in the blender. Add honey, lemon, sugar and water to the blender and blend until smooth. Dice the flesh from the other mango. Top the pancakes with the mango sauce and finish it off with a handful of diced mangos.
If you find the sauce too tangy with the pancakes alone, you can also cut the acidity with a dollop of the sour cream.