Skip to main content

"Quick Bread": Pancakes



I know. Since I had earlier denounced the use of the term "quick bread" in my earlier post, I really didn't want to use this misnomer. However, I realised that I need to keep this term for several reasons.

Firstly, the term is short and handy. Secondly, most of my books have a separate section entitled "quick bread" and if I start calling these baked goods by any other name, I might have problem tracing the original recipes later on. Thirdly, we time starved creatures like anything that is quick right?

Let's leave this confusing state of affairs to some other days when I can hear myself think.

After two years since I wrote the post about my love-hate relationship with buttermilk, the situation still has not changed much. But I attribute that to my own laziness and lack of organisation.

As you can see, I still love making and eating buttermilk pancakes. I just have to find a way to resolve this. For the sake of the carton of buttermilk sitting in the chiller now.


Maybe I should just take a piece of paper and list down recipes which calls specifically for buttermilk. Of course, buttermilk can be used in place of milk in any baking recipe, except that you will have to add a tinge of baking soda to neutralise the acidity.

Sitting down eating warm pancakes slathered with butter and dripping honey while sipping a mug of hot tea on a Saturday morning at my own dining table is indeed a luxury which I can only afford on a Saturday morning. Regretably, such mornings are far and few in between.

Method of combination: Muffin method
Mess factor: Low
Difficulty level: Ultra easy
Time from start to eat: 15 minutes (+ 15 minutes preferably, let the batter rest for airy texture)
Make in advance: Yes, prepare batter the night before and refrigerate


Buttermilk Pancakes
(from Joy of Cooking '97 ed.)

Ingredients
(Dry)
1 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt

(Wet)
1 1/2 cups buttermilk
3 tablespoons butter, melted
2 eggs
1/2 teaspoon vanilla extract

Directions
Combine the dry ingredients together in a large bowl. In another bowl, combine the wet ingredients. Pour the wet ingredients into the dry ingredients and stir to combine. Cook on hot pan and serve immediately.

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to