MITSP 287s09 Read04 Pancakes

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SP.287 / 5.S15 / ESG.SP287 Kitchen Chemistry


Spring 2009

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BUTTERMILK PANCAKES WITH BLUEBERRY COMPOTE From Bon Apptit, March 1999 Ingredients: 1 2 cups all purpose flour 2
1
cup sugar 4 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 2 cups buttermilk 2 cups sour cream 2 large eggs 4 teaspoons vanilla extract 3 tablespoons unsalted butter Additional unsalted butter or cooking spray Method: 1. Whisk first 5 ingredients in large bowl(the dry ingredients). Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix). 2. Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed. 3. Serve pancakes immediately with butter and syrup. Makes about 18.

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