Are you one of those who ask your mom to buy boxes of ready-to-cook hotcakes? Pancakes can really complete our breakfast or snack. But a homemade pancake can be more delicious. It's as cool as setting up your own solution rather than just being given the final answer..
WHAT YOU'LL NEED:
2 cups all-purpose flour
1/4 cup sugar
2-1/4 tsp baking powder
1/2 tsp baking soda
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for cooking
1 cup blueberries, fresh or frozen (optional)
Maple syrup or honey
Whipped cream or butter
HERE'S HOW:
1. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt, set aside.
2. In a separate small bowl, beat the eggs with the buttermilk and melted butter.
3. Combine the two mixtures you've prepared by whisking them slowly just until the ingredients combine into a lumpy batter. About 11 turns around the bowl is enough, regardless of the lumps you see. Overmixing the batter will result in flat and heavy pancakes.
4. Let the batter rest for 30 min. - 1 hour for better results.
5. Heat up a large non-stick frying pan on medium heat. Brush a little oil or butter in the pan. Wipe out the excess oil using a paper towel to avoid burning the pancake. Turn the heat down to medium-low.
6. Scoop out 1/3 cup of batter and pour evenly into the pan. Sprinkle the top with some of the blueberies (optional). Cook until there are little bubbles on the surface of the pancake, then flip gently. Cook until the other side is lightly golden brown, about 2 to 3 minutes per side.
7. Repeat the procedure using the remaining butter (or oil) and batter.
8. Serve with a spoonful of whiped cream and maple syrup, or alternatives.
WHAT YOU'LL NEED:
2 cups all-purpose flour
1/4 cup sugar
2-1/4 tsp baking powder
1/2 tsp baking soda
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for cooking
1 cup blueberries, fresh or frozen (optional)
Maple syrup or honey
Whipped cream or butter
HERE'S HOW:
1. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt, set aside.
2. In a separate small bowl, beat the eggs with the buttermilk and melted butter.
3. Combine the two mixtures you've prepared by whisking them slowly just until the ingredients combine into a lumpy batter. About 11 turns around the bowl is enough, regardless of the lumps you see. Overmixing the batter will result in flat and heavy pancakes.
4. Let the batter rest for 30 min. - 1 hour for better results.
5. Heat up a large non-stick frying pan on medium heat. Brush a little oil or butter in the pan. Wipe out the excess oil using a paper towel to avoid burning the pancake. Turn the heat down to medium-low.
6. Scoop out 1/3 cup of batter and pour evenly into the pan. Sprinkle the top with some of the blueberies (optional). Cook until there are little bubbles on the surface of the pancake, then flip gently. Cook until the other side is lightly golden brown, about 2 to 3 minutes per side.
7. Repeat the procedure using the remaining butter (or oil) and batter.
8. Serve with a spoonful of whiped cream and maple syrup, or alternatives.
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