I always look forward to the weekends simply for the reason I can switch off from things work-related. Back when I was still in law school, Sunday was my only rest day, as I do have Saturday classes. Borrowing a line from my favourite TV series--"What is a weekend?" --that was pretty much applicable to me!
The weekend also means the time to try new things--like, baking, for instance. Or cooking. One of my baking/cooking goals is to make pancakes from scratch. My dad was asking for an afternoon snack, so I thought of making pancakes. At first, I was about to use the pancake mix, but for some reason, inspiration struck, and I found myself getting the flour box instead.
The pancakes turned out to be very light, but still filling at the same time. I got Diana Rattray's buttermilk pancakes recipe here. Having remembered an earlier disaster with buttermilk, I took a risk and used sour cream instead. And it was totally worth the gamble!
Delighted with the result (well, not so bad the first time, eh?), I am happy that I could share the tweaked recipe.
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
2 large eggs
1/2 cup sour cream
1/4 cup butter
In a large bowl, combine the flour, baking powder, soda, salt, and sugar.
Whisk eggs, buttermilk, and butter together in a small bowl. Combine the mixtures and stir until smooth, but don't overbeat.
Heat a griddle over medium-low heat or lower, depending on your range. I use a gas range which is fairly hot, so I move it just a notch above the lowest setting or use a cast iron diffuser.
Using a 1/4 to 1/3 cup measure, cook until you see bubbles over the top and the edges are somewhat dry looking. Flip over and brown the other side. Keep warm in a 175° oven if you are serving all at once. Serve with butter and syrup.
Makes about 10 to 15 4- to 5-inch buttermilk pancakes.
Please do let me know if you've tried it, and if you liked the end result! :)