What better way to start off a lazy weekend with a fridge full of buttermilk than by making Bill Granger's super-light buttermilk pancakes? I couldn't think of anything better after getting home at 5:30 in the morning to mark the end of another long night on the town.
I did finally get around to ordering myself a kitchenaid online however. It should be arriving any day now, fingers crossed. Okaaaay, maybe not. It appears that they're waiting on their stock shipment which is not expected to arrive until the 7th of November. Poop. I had better keep my buttermilk cultures alive for the next month then I suppose. Well, for now, here's my recipe for buttermilk pancakes, adapted from Bill Granger: Sydney Food. The lemon could of course be substituted with virtually any fruit puree and the sugar content adjusted accordingly.
Lemon Buttermilk Pancakes
56 g flour
4 g baking powder
20 g castor sugar
2 g salt
95 g buttermilk
1 egg, separated
15 g lemon juice
4 g lemon zest, fine
2 g vanilla extract
15 g unsalted butter, melted
Sift flour, baking powder, sugar and salt into a bowl. Set aside.
Whisk buttermilk, egg yolk, lemon juice, zest, vanilla and butter in a bowl.
Combine flour and buttermilk mix without over-mixing.
Beat egg white to soft peaks and gently fold into batter.
Coat pan with thin spray of vegetable oil and cook batter over medium heat.
Flip when bubbles break the surface blah blah..