Extra-Fluffy Buttermilk Pancakes
Ingredients: butter, sugar, egg, vanilla, milk or buttermilk · 30 min cook time · 1085kcal · ~₩15,600
Ingredients
30g butter, 30g sugar, 1개 egg, 5ml vanilla, 400ml milk or buttermilk, 6g salt, 16g baking powder, 4g baking soda, 230g cake flour, 100g blueberries, 50g chocolate chips, 200g raspberries, 50ml water, 240ml heavy cream, 50g cocoa powder (Dutch)
Instructions
1. Melt 2 tablespoons (30g) of butter in a large heat-safe measuring jug in the microwave until not quite melted, then swish until liquid.
2. Add 2 tablespoons (30g) of sugar to the melted butter.
3. Separate the egg yolk and white. Add the yolk to the butter and sugar mixture. Place the egg white in a separate, large bowl.
4. Beat the egg white with an electric hand mixer until stiffish peaks form. Set aside.
5. Beat the butter, sugar, and egg yolk mixture until smooth.
6. Add 1 3/4 cups (400ml) of milk or buttermilk, a big splash of vanilla (5ml), and 1 teaspoon (6g) of salt.
7. Add 1 heaped tablespoon (16g) of double acting baking powder and optionally a little baking soda (4g) if using buttermilk.
8. Stir in about 2 cups (230g) of cake flour until the texture is a little thicker than desired, aiming for a pudding-like consistency. Mix just barely, leaving small lumps.
9. Add the whipped egg whites to the batter and gently cut and fold, integrating the egg foam while popping as few bubbles as possible.
10. Heat an electric griddle to a higher than normal temperature (e.g., 3.5 out of 5). Do not grease a non-stick griddle for an even blonde surface.
11. Scoop batter with a measuring cup onto the griddle to create round shapes. If adding fruit like blueberries or chocolate chips, place them on the pancake surface before flipping.
12. Cook until bubbles start popping in the center, then flip. Cook until there's no sign of gooey batter on the sides, then for another minute.
13. Transfer cooked pancakes to a cooling rack to avoid a steamy, soggy bottom. If adding melted butter, do so immediately.
14. To make raspberry syrup: Combine raspberries with a little water in a pan and boil until they start to fall apart. Sieve over a bowl, mashing the pulp to extract juice.
15. Return the juice to the pan with roughly an equal quantity of sugar. Boil until it gets syrupy (bubbles stack, spoon leaves trails). It will thicken as it cools.
16. To make whipped cream: Beat 1 cup of heavy cream with a hand mixer until fluffy and trails are left. Add sugar and vanilla to taste. Store sealed in the fridge.
17. For chocolate pancakes: Double the sugar in the basic batter. Before adding milk, mix in about half a cup (50g) of Dutch cocoa powder. Gradually mix in milk a tiny bit at a time until the cocoa powder is dispersed.
Source: Watch the original video