Whisk lightly together the dry ingredients
Whisk together wet ingredients.*
Just combine wet with dry ingredients. Mix as little as possible, really just get the large lumps out.
Let stand for 10 minutes before using.
Cook on medium heat in a small non stick fry pan with no oil. About 2 minutes a side.
*Add more or less water to make thicker or thinner pancakes.
----------------------------------------------------------------------------------------------
How to make Butter and Buttermilk from cream
Add the cream to a mixer bowl and use the whisk attachment
Whisk on speed 3 for about 4 to 5 minutes till the cream splits and forms butter and butter milk.
The butter will naturally collect inside the whisk attachment.
Collect the remaining butter from the bowl and squish out the buttermilk
Bring the butter together and flatten out. Sprinkle with fine table salt and massage together and form to a rectangle shape and wrap in foil. Refrigerate.
Collect the fresh buttermilk. You can add the salt while churning but you will end up with salty buttermilk.
I look to buy cream that is close to out of date and on special and then make it into butter. The butter is better at half the price with free buttermilk. In fact the closer the cream is to curdling the better the butter. Bargain! Just use the buttermilk asap.
Marinating chicken pieces in buttermilk for 3 hours or more works a treat. Then cook as desired.
Whisk together wet ingredients.*
Just combine wet with dry ingredients. Mix as little as possible, really just get the large lumps out.
Let stand for 10 minutes before using.
Cook on medium heat in a small non stick fry pan with no oil. About 2 minutes a side.
*Add more or less water to make thicker or thinner pancakes.
----------------------------------------------------------------------------------------------
How to make Butter and Buttermilk from cream
Add the cream to a mixer bowl and use the whisk attachment
Whisk on speed 3 for about 4 to 5 minutes till the cream splits and forms butter and butter milk.
The butter will naturally collect inside the whisk attachment.
Collect the remaining butter from the bowl and squish out the buttermilk
Bring the butter together and flatten out. Sprinkle with fine table salt and massage together and form to a rectangle shape and wrap in foil. Refrigerate.
Collect the fresh buttermilk. You can add the salt while churning but you will end up with salty buttermilk.
I look to buy cream that is close to out of date and on special and then make it into butter. The butter is better at half the price with free buttermilk. In fact the closer the cream is to curdling the better the butter. Bargain! Just use the buttermilk asap.
Marinating chicken pieces in buttermilk for 3 hours or more works a treat. Then cook as desired.
1 cup
plain flour
1 tsp baking soda
1 tsp baking powder
Large Pinch salt
1 Tbs caster sugar
200ml Buttermilk
1 Tbs peanut oil
1 large egg
30ml water
Makes 8 pancakes.
---------------------------------------
600ml Cream (pure or pouring)
1 tsp Table Salt
The better the cream the better the butter. From 600ml of cream you get 400g of butter and 200ml of buttermilk
Avoid using thickened cream as it has gelatin in it. It will still split and make butter. So just OK.
The days of buying fresh cream and milk at the farm gate are long gone. Its one of the things from the past that I miss the most.
1 tsp baking soda
1 tsp baking powder
Large Pinch salt
1 Tbs caster sugar
200ml Buttermilk
1 Tbs peanut oil
1 large egg
30ml water
Makes 8 pancakes.
---------------------------------------
600ml Cream (pure or pouring)
1 tsp Table Salt
The better the cream the better the butter. From 600ml of cream you get 400g of butter and 200ml of buttermilk
Avoid using thickened cream as it has gelatin in it. It will still split and make butter. So just OK.
The days of buying fresh cream and milk at the farm gate are long gone. Its one of the things from the past that I miss the most.
Packet pancake mixes are great. Particularly Aunt Jemima's buttermilk mix. But really it doesn't take much more time to make your own with this recipe and it is better. This recipe is the secret formula that always works a treat. The fresh buttermilk gives so much depth to the taste and texture that it will ruin you using packet mixes forever. Adjust the water content to get thicker or thinner pancakes as desired. Add more sugar if you want a sweeter taste or a touch more salt for savoury. This is my breakfast version.
Maple syrup has become all the rage and it is good. But I was brought up on and prefer CSR Golden syrup.
This is the real formula for the World's best tasting pancakes. Making your own Butter and buttermilk is really easy. See the recipe below. Using the whisk attachment in a mixer makes it impossible to go wrong.
Maple syrup has become all the rage and it is good. But I was brought up on and prefer CSR Golden syrup.
This is the real formula for the World's best tasting pancakes. Making your own Butter and buttermilk is really easy. See the recipe below. Using the whisk attachment in a mixer makes it impossible to go wrong.
Buttermilk Pancakes Recipe Secret Formula that works every time
