How to make fluffy buttermilk pancakes – big4all.org electricity towers in japan

For this recipe, I wanted to make fluffy, light, and airy buttermilk pancakes with crisp edges, and a slightly sweet, buttery flavor. Forty pancakes later, I was happy with my results: I finally figured out how to avoid the common pitfalls of dense, chewy, eggy, or rubbery pancakes. THE ROLE OF BUTTERMILK

• Without the acidity from the buttermilk, your baking soda also can’t perform another key function: to speed up the caramelization sugar, which gives you a darker, caramelized color on the outsides of quick-cooking baked goods like pancakes. While plain milk does have some acid in it, it’s not enough to get the response you need from baking soda.

• Most baking powder is double acting which means it responds to both liquid and heat. The two-stage process provides most of the leavening in your pancake. Buttermilk provides the liquid needed for the baking powder to dissolve and create the carbon dioxide gas, which contributes to the light airy texture of a pancake.

What to do if you’re out of buttermilk? Thin some yogurt or sour cream with a little milk until it’s the same consistency as buttermilk. This will work just as well as buttermilk in your pancakes. In a pinch, you can also add lemon juice to milk, though it won’t be quite the same. SIFT THE DRY INGREDIENTS

Pancake recipes often call for whisking together the dry ingredients, but I prefer to sift them through a strainer or sifter. I live in an area that can be humid in the summer, which can cause leavening agents like baking powder and baking soda to clump.

Flour has gluten in it. Gluten helps provide structure to breads and cakes. Stirring batter or kneading dough helps to develop gluten — which you want with pasta, and sturdy breads, but not for quick breads, muffins and pancakes. With these delicate baked goods, too much mixing can make them tough, chewy or rubbery.

When adding dry ingredients to wet ingredients in pancakes (and other quick breads), it’s best to stir just until incorporated and not a second more. If you’re adding fruit or chocolate chips to the batter, add them when your batter still has a few dry pockets of flour.

I use a 10-inch square nonstick flat griddle with 1/2-inch sides for making pancakes, like this one, but any large skillet with low sides will work. You want to be able to easily get a spatula under the pancakes to flip them, and the lower the sides, the better. MAKE SURE YOUR SKILLET IS HOT!

I prefer to fold most fruits and chocolate chips into the batter itself, rather than dotting the pancake with fruit after the pancake has been scooped onto the pan. This way, the batter coats the fruit or chocolate and encloses them in a little pancake bubble, which makes them less likely to burn when they are flipped.

To freeze, let the cooked pancakes cool to room temperature, then layer them between sheets of parchment paper and seal in a gallon-sized zip-top bag. The parchment will prevent them from sticking together once frozen, allowing you to remove just one or two as needed.

To reheat, spread a few frozen pancakes on a plate in a single layer (it’s ok if they overlap a little) and zap in the microwave for about 30 to 45 seconds, then pop them in the toaster. The microwave thaws them, and then the toaster to finishes the job and also provides the crisp fresh-off-the-griddle edges. BONUS TIPS!

• Want to cut the butter and sugar entirely? You can eliminate both the sugar and the butter from this recipe and still make pancakes. The flavor won’t be as rich or sweet, the color as golden, or the texture as light, but it will still be a pancake!