{"id":3436,"date":"2012-11-16T10:36:04","date_gmt":"2012-11-16T10:36:04","guid":{"rendered":"http:\/\/www.thesojournseries.com\/bavaria\/?p=3436"},"modified":"2014-02-22T18:50:13","modified_gmt":"2014-02-22T18:50:13","slug":"saturday-pancakes","status":"publish","type":"post","link":"http:\/\/www.thesojournseries.com\/bavaria\/saturday-pancakes\/","title":{"rendered":"Saturday Pancakes"},"content":{"rendered":"

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Buttermilk isn’t hard to find here…<\/p>\n

The first time I came across it was on my French Exchange, where the family I was staying with obviously mistook my fussy 13-year-old self for someone who loved buttermilk, and presented me with a huge bowl every morning.\u00a0 I will never know how I managed to eat it, and remember likening it to cold sick in a bowl in the grumpy entries of my diary of the trip (much better than my sister’s experience though, which you can read about here!<\/a>)…\u00a0\u00a0\u00a0\u00a0 But here too it’s quite a delicacy, especially in the alpine areas famous for their dairy produce, and you can buy glasses of the stuff in many a bier garten…<\/p>\n

I don’t actually mind it too much now, it just tastes like watered down greek yoghurt – and it makes the best pancakes ever – huge fluffy affairs that come close to any in the American Diners I have frequented.\u00a0\u00a0 Not sure I will ever truly appreciate the bacon\/syrup combination they are so fond of in the States, but in this house the\u00a0 accompaniment of choice is tiny dots of butter, plenty of maple syrup and lots and lots of blueberries, which is just as well as we still have bags of them<\/a> in the freezer…<\/em><\/p>\n

Buttermilk Pancakes:<\/em><\/strong><\/p>\n

Wet Mix:<\/em><\/strong>
\n2 eggs, 50g melted butter, 80mls milk, 470ml buttermilk<\/em><\/p>\n

Dry Mix<\/strong>:<\/em>
\n250g plain flour, 7g baking powder, 5g bicarbonate of Soda, 25g sugar, 3g Salt.<\/em><\/p>\n

Mix together dry ingredients in one bowl.\u00a0\u00a0\u00a0\u00a0 Beat together wet ingredients.\u00a0 When ready, gently stir both sets together until just combined.\u00a0 Do not over stir…<\/em><\/p>\n

Drop spoonfuls into a lightly buttered frying pan, and cook over a medium heat.\u00a0\u00a0 They are ready to flip when bubbles form across the surface.<\/em><\/p>\n

Present them to waiting vultures, and enjoy the luxury of a no-rush lazy Saturday morning!<\/p>\n

PS.\u00a0 You could of course halve this recipe, but we literally make a stack and freeze them if there are any left…<\/p>\n

Share me:<\/h3>