SERIOUSLY THE Best Buttermilk Pancake EVER|有史以來最好吃的酪奶美式煎餅

This pancake holds it’s shape beautifully, fluffy and tall yet moist and soft. I HAD to steal the recipe from Sean’s grandma because I don’t think I can live without this pancake.

We visited Sean’s grandma who lives on the Guemes island in Washington, USA where we were stuffed with all kinds of homemade yummness everyday and endless scoops of fresh strawberries. Grandma specializes in growing giant vegetables, a mean shortcake, impeccable waffles and has a collection of baking recipes that she’s been using for decades. IMGP1078.2

One morning after a brain-freezing snorkeling trip off the backyard (the water was 54°F/12°C!), we needed some pancakes to warm us up. Grandma took out her recipe book and let me play with this pancake recipe then I was hooked!

I’ve tried quite a few pancake recipes in the past but nothing compares to this one. This is the exact recipe I’ve been searching for. It is so amazing I ate till I couldn’t walk for at least two hours.

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I like how this pancake stands up taller, it is so pretty. You can also make it thinner and make more portions.

Grandma's Buttermilk Pancakes

  • Servings: 3.5 tall pancakes
  • Difficulty: Easy
  • Print

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Substitute buttermilk with 1C Milk+1T vinegar or lemon juice.

For thinner pancakes add 3T of milk/buttermilk to the mix.

Ingredients

  • 1 1/4 C All Purpose Flour
  • 1/2t Baking Soda
  • 2t Baking Powder
  • 1/2t Salt
  • 1T Sugar
  • 1 Beaten egg
  • 1C Buttermilk
  • 1T Vanilla
  • 2T Vegetable Oil

Directions

  1. Sift/mix together: in a bowl
    • 1 1/4 C All Purpose Flour
    • 1T Baking Soda
    • 2T Baking Powder
    • 1/2t Salt
    • 1T Sugar
  2. Mix together in another bowl
    • 1 Beaten egg
    • 1C Buttermilk
    • 1T Vanilla Extract
    • 2T Vegetable Oil
  3. Add Step 2 to Step 1 and mix till there are no dry ingredients
  4. Grill in a hot pan till golden on both sides


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不是我要說,這真的是我吃過最好吃的美式鬆餅。之前試過好多食譜,做出來的煎餅不是不好吃,就是還好而已。這個食譜真的讓我滿驚豔的,需要的食材不多,做法簡單又快速,有了他應該再也不用去美式餐廳吃早午餐了!貴貴的吃起來又會讓舌頭澀澀的(預拌粉通常小蘇打粉加太多)

酪奶(Buttermilk),又叫白脫牛奶,是做奶油剩下的液體,有點微酸,台灣好像不太做奶油所以在超市幾乎沒有看過酪奶。但是還好有很簡單的方式可以解決找不到酪奶的問題。

替代酪奶的方式:

一杯的酪奶= 一杯牛奶+1大匙的醋/檸檬汁 攪拌均勻後放15分鐘

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這個食譜做出來的煎餅比一般的再厚一些,如果不要這麼厚可以在麵糰裡再多加3大匙牛奶

外婆的酪奶美式煎餅

  • Servings: 3.5 個高的鬆餅,約2人份
  • Difficulty: Easy
  • Print

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替代酪奶的方式:

一杯的酪奶= 一杯牛奶+1大匙的醋/檸檬汁 攪拌均勻後放15分鐘

這個食譜做出來的煎餅比一般的再厚一些,如果不要這麼厚可以在麵糰裡再多加3大匙牛奶

Ingredients

  • 1 1/4 C 中筋麵粉
  • 1/2t 小蘇打粉
  • 2t 泡打粉
  • 1/2t 鹽
  • 1T 糖
  • 1 打散的蛋
  • 1C 酪奶
  • 1T 香草精
  • 2T 植物油

Directions

  1. 在一個碗裡混合:
    • 1 1/4 C 中筋麵粉
    • 1/2t 小蘇打粉
    • 2t 泡打粉
    • 1/2t 鹽
    • 1T 糖
  2. 再另一個碗裡混合:
    • 1 打散的蛋
    • 1C 酪奶
    • 1T 香草精
    • 2T 植物油
  3. 把步驟2加入步驟1 並混合均勻(看不到乾粉就ok)
  4. 在熱鍋中倒入麵糊(中小火),當煎餅周圍變乾的時候翻面再煎約1~2分鐘 (小心不要煎太焦,皮會變硬)
  5. 可以跟楓糖漿、奶油、蜂蜜一起吃。 煎個蛋 配培根 或是水果 更棒

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