Buttermilk custard pancakes
Buttermilk custard pancakes are the smoothest, thinnest, softest. Not torn and delicious: pancakes for everyone. And you don’t need to extinguish the soda - and you can do it without soda
And the buttermilk pancakes are a continuous smooth surface, perfect, perfect. Unique pancakes - I have never seen smoother, thinner ones. These can only be made with buttermilk - and with this method, “custarded”.
Yes, they are very thin, but without large holes - and almost without holes. Ruddy ones are a sight for sore eyes, but not too much: a delicate, noble gentle color, so I’ll call them.
They are perfect - both as pancakes and as spring rolls.
You can wrap everything in them - like in lavash: sweet filling, meat with cottage cheese, fish.
And they just lift your spirits - you bake and admire them. And the cooking method itself is curious - unusual. I’m sharing a simple recipe - this is how you should bake pancakes with buttermilk.
Delicious and beautiful buttermilk custard pancakes: recipe + ingredients
1) Beat eggs with sugar, a pinch of salt (full list of ingredients below) - more precisely, grind. There is no need to achieve abundant foam - just beat with a whisk.
2) Heat the buttermilk . So that it is not too hot, but hotter than warm - up to 40 C approximately, so that it is hot, but does not boil. Slightly warmer than body temperature.
Mix with egg mixture.
3) Add flour in parts, knead into a thick pancake dough. Buttermilk dough differs from dough made with milk, kefir, or water - it has a fluid, stretchy consistency, smooth, silky - just like pancakes.
But that’s not all: the consistency is a little thicker, this is not the end of the kneading.
We need to get choux pastry. To do this, pour in 100-150 ml of boiling water. Pour in - stirring vigorously, quickly.
Why do you need choux pastry? So that the pancakes are perfectly thin, smooth, but do not bubble or tear.
If the pancake dough is made with kefir, the pancakes will be openwork, with a million holes in them :) And if made with butter, they will be smooth, thin, soft and tear-resistant :)
What about soda? Often add soda - slaked with boiling water. But I compared. In this particular recipe, soda is not needed: the pancakes are tender, not dense, not “papery” - and tasty. If you want to add soda, you can. But you shouldn’t extinguish it with vinegar: just mix it with boiling water and the reaction will begin - the soda will be “quenched” and air bubbles will appear.
4) Sweep the dough - this will give you the final consistency, thickness - like a regular pancake dough.
Fry in a heated frying pan, greased with oil. The pancakes are extremely thin, the finest - but not dry, not hard, very soft. And they don’t tear - even if they rise with steam.
Or you can grease the pan with a piece of lard - my favorite method. Thread onto a fork and grease after each pancake. And you don’t need oil, and the oil doesn’t smoke, it doesn’t burn, and the pancakes are golden brown. It does not affect the taste - the aroma of well-baked and tasty pancakes. All :)
Ingredients:
Buttermilk (store-bought or homemade) 800-900 ml;
Eggs 3 pcs. or 4 small ones;
Sugar 1.5-2 tbsp. (taste);
Boiling water 100 ml;
A pinch of salt;
Flour 400 g (up to 500 ml);
Oil for frying - or a piece of lard :)
These buttermilk pancakes are definitely worth baking.
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