Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Buttermilk Flapjacks

Share

Lobo
Moderator
Moderator

Posts : 19729
Thanked : 942
Join date : 2013-01-12

Buttermilk Flapjacks

Post by Lobo on Sat 13 Feb 2016, 10:53 pm


Buttermilk Flapjacks

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
Buttermilk is a vintage American ingredient that’s here to stay, and for good reason: it contributes to an exceptionally tender texture and tangy flavor. Fold in berries or chocolate chips, if you wish, but the classic is hard to resist.



  • Printer Friendly Version






  • 1

Ingredients:


  • 2 cups (10 oz./315 g) all-purpose flour
  • 2 Tbs. sugar
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. fine sea salt
  • 2 1/3 cups (19 fl. oz./580 ml) buttermilk, or as needed
  • 3 eggs, separated
  • 1/4 cup (2 oz./60 g) unsalted butter, melted, plus room temperature butter for serving
  • Canola oil for cooking
  • Maple syrup for serving

Directions:

Preheat an oven to 200°F (95°C).

In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the 2 1/3 cups buttermilk, the egg yolks, and the melted butter. Pour the buttermilk mixture into the flour mixture and stir just until combined. The batter will be very lumpy.

In a small bowl, using a clean whisk or a handheld mixer on high speed, beat the egg whites until stiff peaks form. Stir about one-third of the whites into the batter to lighten it, then fold in the remaining whites. The batter will smooth out, but there will still be some visible lumps.

Place a griddle over high heat until hot. (To test, flick a little water onto the griddle. It should skitter across the surface.) Lightly oil the griddle and have ready a rimmed baking sheet.

For each pancake, pour about 1/3 cup (3 fl. oz./80 ml) of the batter onto the griddle and spread it slightly with the back of the measuring cup. Cook until bubbles form and break on the surface, about 1 1/2 minutes. Flip the pancakes and cook until the other sides are golden brown, about 1 minute more. Transfer to the baking sheet and keep warm in the oven. Repeat until all of the batter is used, oiling the griddle as needed. If the batter begins to thicken, thin it with a bit more buttermilk. Serve the pancakes piping hot, with plenty of butter and syrup.

Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers (Weldon Owen, 2010)

    Current date/time is Fri 20 Jan 2017, 8:05 pm