Fluffy American Buttermilk Stack
American pancakes rise because of the reaction between buttermilk and bicarbonate of soda -- an acid and an alkali creating bubbles in the batter that puff up in the pan. This is not complicated, but it requires a slightly different technique than British pancakes: thicker batter, lower heat, and the patience to wait for bubbles to form on the surface before flipping. The result is a stack of thick, cloud-like pancakes with a slightly tangy flavour from the buttermilk. Serve with maple syrup and butter. This is the recipe that turns Pancake Day into a proper event.
Ingredients
- 200g (7oz)plain flour
- 240ml (8fl oz)buttermilk, or whole milk + 1 tbsp white wine vinegar, left 5 mins
- 1 (1)large egg, separated
- 1 tsp (1 tsp)bicarbonate of soda
- 1 tsp (1 tsp)baking powder
- 1 tbsp (1 tbsp)caster sugar
- 30g (1oz)unsalted butter, melted, plus extra for the pan
- 1 (1)pinch of salt
Method
- 1
Whisk together flour, bicarbonate of soda, baking powder, sugar, and salt in a large bowl.
- 2
In a separate bowl, whisk the egg yolk with the buttermilk and melted butter.
- 3
In a clean bowl, whisk the egg white to soft peaks.
A clean bowl and whisk are essential -- any fat will prevent the whites from whipping. - 4
Pour the wet ingredients into the dry and stir until just combined -- a few lumps are fine. Fold in the egg white.
Overmixing develops gluten and makes the pancakes tough. Stop as soon as the flour disappears. - 5
Heat a non-stick pan or griddle over medium heat. Brush with butter. Pour 80ml (about 3 heaped tablespoons) of batter per pancake.
Lower heat than you think. American pancakes need time to cook through without burning the outside. - 6
Cook until bubbles form and burst on the surface and the edges look set -- about 2 minutes. Flip and cook for 1 minute more.
Bubbles on the surface is the only reliable sign that the pancake is ready to flip. Do not flip before this. - 7
Stack on a warm plate. Serve with maple syrup and a knob of cold butter melting over the top.
Pro Tips
- →Separate the egg and fold in whipped whites for extra lift. It takes two more minutes and makes a meaningful difference.
- →Do not overmix. Lumps in the batter are fine -- overmixing makes tough pancakes.
- →Wait for bubbles. The bubbles that form and burst on the surface are the signal to flip.
- →Lower heat than British pancakes. Medium is right. High heat burns the outside before the inside cooks.
- →Buttermilk is worth buying. The shop substitute (milk plus vinegar) works but the flavour is not as good.
Topping Ideas
Questions & answers
How do you make American pancakes fluffy?⌄
Can I make buttermilk at home?⌄
Why are my American pancakes flat?⌄
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