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As children, my siblings and I had one genius idea for a Mother’s Day present for my mother: Breakfast in bed! We all agreed to surprise our mother in her pyjamas in her bed with a tray of pancakes, a glass of milk and a good jumping up and down on her bed. It was never discussed if this should happen before or after eating, but at least we agreed that pancakes were the way to go!
So for this Mother’s Day, I’d love to share the pancake that is made to impress: Buttermilk pancakes made from scratch.
And yes, you can make your own buttermilk at home! With what, you say?
Vinegar! Yes, vinegar. Vinegar + Milk = Buttermilk!
Simply put, buttermilk is milk that has a high amount of lactic acid. Buttermilk was traditionally made by leaving milk out overnight for the natural sugars in milk to ferment into lactic acid. Why would people ruin milk by leaving it out to sour? Buttermilk turned out to be great for cooking and baking. It is commonly used to marinate fried chicken as the acid tenderizes the meat and creates a great crumb and texture when used in baking.
And of course, it makes amazing pancakes. Here’s how to do it at home:
Mother’s Day Buttermilk Pancakes
- 1 ¼ cup plain flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp sugar OR 1 tablespoon honey
- 1 large egg
- 1 tsp vanilla
- 50 g unsalted butter
- 1 tiny pinch of salt
- 1 cup whole milk
- 2 tbsp Adelaide Harvest’s Marble Hills Cherry Vinegar
Prepare the buttermilk: Add the cherry vinegar to the milk in a cup, stir, and set aside. It’s supposed to thicken and curdle a little bit, with small little lumps.
Add the flour, baking soda and baking powder and salt to a bowl and mix. Set aside.
In another large bowl, whisk the egg, butter, vanilla and sugar/honey together. Slowly pour in the prepared butter milk while whisking, and mix until combined.
Add about ⅓ of the flour mixture to the bowl of wet ingredients, and whisk until mostly incorporated. Add the rest of the flour and mix just until lumps disappear. You want some bubbles, so don’t over-mix or else the bubbles will disappear.
Heat a pan over medium heat, and add butter when hot. Pour one ladle of batter into the pan, and lower the heat. Bubbles should soon start forming on the surface. When more than half of the surface has bubbles, flip the pancake and cook the other side until golden brown.
Repeat until all the batter is used.
Serve the pancakes with your favorite topping. My mother’s favorite is our delicious cherry jam. Other recommended toppings are honey, maple syrup, vanilla gelato, and whipped cream!
And go surprise your mother (or special someone) with a special breakfast in bed!