I’ve made many different kinds of pancakes in my life. Some were fluffy. Maybe too fluffy at times. Some were thick and heavy. I did finally start making tasty, good textured pancakes. After a while, I started to crave a thinner pancake. Not too thick but not as thin as a crepe, even though I like crepes too. During my search, I came across a pancake recipe developed by Alice Currah. I was skeptical becuse it was made in a blender but I tried it anyway. Eureka! This is what I was looking for. Thanks to Alice and all of her experiments, trials and errors for coming up with this recipe. These pancakes are delicious, thin and easy to make. I did make a couple changes but nothing major. So whenever I’m in the mood for a delicious, thinner, light pancake, I make these.
In this video, I’m going to share how I make my rendition of Alice Currah’s Buttermilk Pancakes recipe.
Ingregients
1 3/4 cup of buttermilk (low fat is ok)
2 eggs
4 Tablespoons butter (melted to liquid but not hot)
1 teaspoon vanilla extract
2 cups all purpose flour
4 Tablespoons granulated sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 Tablespoons whole milk
4 Tablespoon of oil (vegetable, corn, canola etc)
Blender (This can be mixed with a whisk in a large bowl)
Large pan
Spatula (for flipping the pancakes)
Large spoon
Directions
-Pour buttermilk, eggs, butter and vailla into the blender, place the lid on and begin blending on medium speed.
-Blend liquids for about 1 minute.
-Turn the blender to medium low speed,
-Remove the lid and slowly start adding the flour in the middle of the liquid, while the mixture is blending.
-While the blender is still mixing, add the sugar, baking powder, baking soda and salt.
-TURN OFF the blender and scrape down the inside so that all of the ingredients get mixed in.
-Turn the blender back on to medium speed.
-Begin adding the whole milk, 1 Tablespoon at time into the mixture.
-Turn the blender off and scrape the sides again.
-Begin blending on medium and blend the batter until it is smooth. This should only take about 1 to 2 minutes.
-Pour 1 Tablespoon of oil in the pan and turn the heat to medium.
-Once the oil is heated, pour 1/4 cup (for small pancakes) to a 1/2 cup (for large pancakes) of batter in the pan.
-When the pancakes form bubbles on top, flip the pancake over and cook 20 to 30 seconds or until bottom is light brown.
-Pour 1 Tablespoon of oil in the pan and let the oil heat up before cooking each new batch of pancakes.
-The pancakes can be kept warm in a 200 degree oven for 15 minutes. Make sure to place them on an oven proof plate or use a tray.
Enjoy
*The recipe for strawberry syrup is on my video “Delicious Homemade Straberry Syrup From Scratch With Just 4 Ingredients”. Check it out.
Original of the video here
Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes