My daughter has been sick with a fever. She recovered a few days ago but I’m keeping her home for the week. The doctor said to give her anything she wants to eat or drink and allow her to get stronger and rest. And the only thing she ever wants are pancakes. Lots of pancakes with maple syrup and powdered sugar. So I’ve been making different kinds of pancakes for her everyday. I’ve actually been enjoying it quite a bit.
Pancakes are so easy to whip up. And so versatile. I’ve come across some really great recipes, so I’m going to do a series of pancakes now. And these are all go-to recipes!
I have to add that I’m so excited that I got my Baking Steel griddle pans. I bought two of them. If you haven’t heard of them or don’t own one, please read about it and buy one right away. They are the most versatile and useful “things” you’ll have in your kitchen. Andris Lagsdin, the founder of Baking Steel, had an a-ha moment when he realized that the industrial steel he was working with would work really well as a versatile cooking surface in his kitchen. He spent a long time perfecting the surface, and has now launched one of the best griddles and baking surfaces anywhere. You can read more about him on his website. I have been using it for everything – from pancakes, Indian dosas, fried eggs, to cheese toasties, and keep one permanently on my kitchen burners. The other one has found a spot inside my oven, as a pizza “stone”, and for making all my breads. The heat is far more evenly distributed on the steel, than on my old stone, and retains heat for much longer. And it is so much sturdier, so I don’t have to worry about breaking my pizza stone. I cannot recommend this highly enough. Gets yours today! (The pictures that follow show the steel, which I used to make the pancakes – you can tell how much I’ve used them from the photographs!).
Lazy Saturday Morning Buttermilk Pancakes
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 2 eggs, separated into yolks and whites
- 1 1/2 cups buttermilk
- 1 cup plain yogurt
- 1 tsp vanilla essence
- 4 tbsp melted butter
Mix all the dry ingredients together.
Whisk the egg whites until stiff peaks form.
Mix the rest of the wet ingredients together. Gently fold in the egg whites.
Now mix the wet ingredients into the dry ingredients. Fold it in, do not over mix. It should be lumpy. Mix only until everything is hydrated and combined.
Now pour 1/4 cup-fulls onto a heated pan.
When tiny bubbles appear on the surface, flip it over with a flat spatula.
Cook the other side for a minute or two and transfer to a plate.
Enjoy with maple syrup, fruit, chocolate, powdered sugar and/ or peanut butter!