Drat! I did it again! Two posts live on the same day, hour and same minute! And you guys are so fast with the comments (thank you by the way) I couldn’t take it down. I wish I could have given more space to highlight the horse radish, so easy and frankly WAY better than store bought. Hope you enjoyed it anyway.
Happy May! It’s been raining for the last couple of days. You know the kind of rain that is consistent all day and all night? I braved it on Tuesday and walked through the wet, muddy park for my walk, but today I’ll head to the gym. Brrrrrrrr! Do you think spring will ever arrive?
Creating recipes for two isn’t always the easiest thing, there are usually oodles of left overs. Not that left overs are a bad thing, some things just don’t keep well or taste good after freezing and defrosting. And then there’s the issue that the recipe just didn’t make enough for four (two meals, one now and one frozen for later). I find that pancakes are such a recipe. My old favourite super fluffy buttermilk pancake recipe makes 6 good size pancakes even when I cut the recipe in half (easy to do since it uses 2 eggs). But we usually only have 4 pancakes (2 each), so you can see my dilemma? Squirrels usually get the leftovers! I think I’ve figured it out! By using 1 small egg I was able to yield 4 decent sized pancakes! And I win on reducing the calories by a bit too which helps in the long run. I didn’t retake the photos this time, but I did want to publish the recipe for my records and thought that those of you who are a family of two like JT and I might appreciate it too.
Super Fluffy Buttermilk Pancakes
Makes 4 pancakes about 13 cm wide and 2cm thick! (5″ wide, 3/4″ thick)
Original recipe can be found here.
Ingredients:
- 1/2 cup all-purpose flour
- 1/2 cup buttermilk (or 1/2 cup skim milk with 1/2 tbsp white vinegar or lemon juice)
- 1 small egg
- 1/2 tablespoon sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of cream of tartar
- 1/4 teaspoon salt
- 1 nonstick cooking spray
Directions:
- In a small bowl sift flour, baking powder, baking soda and salt together. Set aside.
- Separate the egg yolk from egg white. Beat egg white and cream of tartar on high speed until stiff peaks form but not dry.
- Beat the egg yolk with the sugar until creamy, pale yellow and thick; add the buttermilk, vanilla and beat until smooth on a slow speed.
- Fold in the sifted flour mixture gently (don’t over mix as we don’t want the glutens activated).
- Fold the beaten egg white into the batter and mix together gently, do not over mix!
- Spray your skillet with non-stick spray set to medium temperature (or 350°F).
- Drop about 1/3 cup of batter on pan for each pancake and spread out to about 4-5″ and cook until you see a few bubbles on the surface of the batter. Flip the pancakes and cook for about another 1-2 minutes. Repeat until you have used up all the batter.
- Keep warm until you have made all the pancakes and serve warm with butter, maple syrup, fruit and whipped cream!
Notes:
- Add sliced bananas and chocolate chips for a change.
- Add blueberries or your favourite berry or even a mix of berries.
[…] The original recipe can be found here. […]
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Hi Eva! These bring back memories… they look so much like something my (Scottish) grandmother used to make, called Scotch pancakes. Much puffier than regular US-style pancakes. She’d bring out a plate of them on the tea-table. Of course, I’d always shun them because when you’re a kid, confronted by about 5 different cakes, 4 different cookies and delicious sandwiches, plus pies and trifles, who wants to eat “boring” pancakes.
I wish I could have tea with her again and eat all her lovely pancakes… sadly I’m about 6 years too late for that :(.
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You are very brave to go to the gym while the weather doesn’t encourage you to go out… The pancakes do look fluffy indeed! I have never made US/Canadian thick pancakes, but whenever I prepare the European ones I end up eating a big part before they even leave the kitchen 😉 I cannot even imagine what would happen with these!
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Thanks Sissi, it is indeed difficult to resist ‘testing’ the pancakes, but by only making four, I am forced to. I also love the European thin pancakes or crêpes but surprisingly my preferment is savoury for the European kind. And I do love a good béchamel with it.
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You are right: I must try a smaller batch next time (though even with one egg it’s quite a lot of thin crêpes when we are just two…).
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Let me know when you have them and we’ll be right over 😉
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Great looking pancakes, Eva. I daresay I’ve never seen homemade pancakes this fluffy. At first, I wondered how could 2 pancakes be a suitable meal. Now I know! I often run into the same problem that you’ve described, trying to pare down a recipe. Even a great recipe like yours here would leave me with 2 nice and fluffy pancakes left over. I wonder if an egg substitute could be used to good effect here. I’d just use half an egg’s worth and make 2 pancakes. I’ll worry about what to do with the rest of the carton of egg substitute later. 🙂
Our weather hasn’t been all that great, either. It’s pretty chilly right now but I think yours has been worse. This is one contest I’m certain you didn’t want to win. We’re supposed to have some nice days ahead and, as I tell Zia, get ready. It’s heading East! May it go a little further and reach your neck of the woods. Have a great week, Eva.
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Thank you kindly John, egg substitute won’t work in this case as the egg needs to be separated and I suspect that its the separation that makes them so gorgeously fluffy.
We are now warming up and there are visible blooms everywhere! Even my hyacinths have poked out of the ground. It looks like I’ve lost my lavender and holly plants which really saddens me as they were beautiful. At least it forces me to clean up the garden!
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Those live up to their name.
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Thanks Greg.
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Eva we have the exact same dilemma with cooking for two. Although sometimes hubby eats for two or three which is helpful! It’s brunch time here right now and I’d love a plate of these.
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Thanks Lorraine, my hubby used to be like Mr.NQN but sadly these days he too has to watch what he eats and how much of it too!
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I have never seen a pancake recipe quite so fluffy and high! Delicious recipe 😀
Cheers
Choc Chip Uru
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Thanks CCU, very kind of you to say.
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Ha! I voluntarily give you all our heat and sun.
Of course we love pancakes, who doesn’t right? Because I normally cook for 2 I end up being lazy, or let’s say I would need more motivation from others, to make pancakes more often. I noticed that you add baking soda, baking powder and cream of tartar. Is there a particular reason for that? I thought baking powder is a mixture of baking soda and cream of tartar. I am asking too because we don’t get cream of tartar here so it would be easier for me to just add about 1 teaspoon of baking soda in your recipe. Can I do that?
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Hi Helene, I add the cream of tartar to the egg whites; my understanding is that it lowers the PH to make it more stable and not deflate. The original recipe added both baking powder and baking soda and I just followed along, I suspect just the baking powder would be enough.
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Totally read the title wrong. I thought they were “super fly buttermilk pancakes for 2.” Lol. I’m sure they are super fly though. This recipe is perfect for a night I need something fast and tasty for the kids. (Sometimes we feed them early and have a “date” night later.)
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Thanks for writing that Kristy, it sure made me laugh too. I’ve had my head buried in writing for social media and I needed a bit of levity! That’s so nice that you make time for the two of you, it’s so important.
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Perfect fluffy pancakes! Katie and Bill can eat a ton of pancakes, but if they were for just me and Bill, I’d love to use your recipe 🙂
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Thanks Liz, that the nice thing about a family, you can cook for the lot of them!
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I did notice that you put up two posts at the same time! That’s something I’ve never managed! I love the height of your pancakes. What a great recipe. I love pancakes made with buttermilk. No sign of Spring yet? And there’s only 30 days until the official start of summer! xx
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Hi Charlie, yes that issue happened because I often will edit on my iPhone and the date changes and I don’t notice. It’s stupidity on my part.
Yes, about the start of summer, would someone please let mother nature know?
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Every once in a while I get a craving for a fluffy buttermilk pancake. But it HAS to have real maple syrup on it. 🙂
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Absolutely Maria, I have never bought that fake stuff.
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Eva, these look super fluffy! Delicious.
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Thank you so much Liz.
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I am always up for a good pancake recipe. This looks super fantastic!
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Hi Cathleen, thank you for your comment and welcome to my blog. I’ll check out yours soon.
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Yes Eva. I have the same problem. The baking I can give away. But the rest? I have even tried out recipes with half an egg haha. I read the recipe – indeed the ingredients will yield super fluffiness. Nothing makes a chilly day start better than fluffy pancakes. Oh I won’t tell you what kind of weather we are having here. It will get better.
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Thank you Zsuzsa, our weather still hasn’t turned around.
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They look perfectly FLUFFY and light! Excellent, Eva.
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Thanks so much Angie.
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