A perfect Mother’s Day weekend wakeup moment. Enjoy!
Once the acids in the buttermilk get in contact with the baking soda or baking powder in the batter, a giant fizz-fest takes place. The reaction with the baking soda (or powder) cancels out the sourness of the buttermilk, leaving our baked goods airy, tender, and tasty beyond reckoning.
Buttermilk Apple Pancakes
Makes eight pancakes
chefgeorgehirsch.com | George Hirsch Lifestyle
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon pure cane granulated sugar
*1 1/4 cups Buttermilk milk
1 teaspoon vanilla
1 egg, beaten
3 Tablespoons sweet butter (unsalted), melted
1 Granny Smith Apple, peeled, cored and chopped small
* To make Buttermilk
1 scant cup whole milk
1 tablespoon white vinegar or lemon juice
To make buttermilk:
Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.
Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk
In a large bowl, mix together well with a whisk all dry ingredients; the flour, baking powder, salt and sugar. In a separate bowl mix all wet ingredients; the milk, vanilla, egg and melted butter.
Add the wet to the dry and stir with a spatula until the dry ingredients have incorporated. There may still be a few lumps. Do not over mix, or pancakes will become tough.
Pre heat a non stick pan or lightly grease a griddle over medium high heat at 375 degrees F.
Tip: Test the temperature by dropping a drop of water on surface of pan. Water will dance across the surface when at the correct temperature. Test one pancake.
Pour one 1/4 cup scoop of batter onto the griddle for each pancake. If adding any fresh fruit such as apples, bananas or blueberries, add at this time. You will see bubbles form on the top side when brown on bottom, flip and brown on second side. Serve hot with syrup or favorite topping.