Better with Orange Buttermilk!
What seems to be the secret to good, tangy and fluffy pancakes? I found out that it’s the perfect chemistry between buttermilk and baking soda that makes pancakes light and fluffy. The buttermilk (which contains citric acid, for example) reacts to the baking soda, producing carbon dioxide that makes the pancakes rise.
For this pancake, I made my own buttermilk by mixing a tablespoon of orange juice to a cup of milk. Allow about 10 minutes for the milk and the acid to react to each other (otherwise known as curdling) before mixing this with the rest of the ingredients.
This pancake is thinner version, close to the consistency of a crepe batter. This is very close to the pancakes I have tasted in a maple syrup farm where the size of pancakes were almost as big as a plate but thin enough for a second serving. You can make it thicker by adding more flour in proportion to the other liquid ingredients.
Orange Buttermilk Pancakes
2 ¾ cups home-made buttermilk
¼ cup vegetable oil
2 cups flour (whole wheat or enriched)
2 tbsp white granulated sugar
3 tsp baking powder
1 tsp baking soda
½ tsp refined (table) salt
1. In a large non-reactive bowl, put all the wet ingredients together: Beat the eggs then stir in buttermilk and oil.
2. Add all the dry ingredients and stir until there are no lumps and you get a smooth and consistent batter.
3. Heat a non-stick skillet to medium heat (205’C/400 ‘ F). It’s also important to lightly oil (1 tablespoon or 1 tablespoon of butter) every inch of the skillet before cooking the first pancake.
4. Using a medium-sized ladle, scoop the pancake batter into the skillet then quickly but gently move the skillet to the side allowing the batter to spread out evenly.
5. In less than a minute, bubbles will start to appear. As soon as you see many bubbles, gently ease around the edge of the pancake with a spatula and then flip it.
6. Serve hot or if you wish to serve the pancakes after all the pancakes are cooked, you may put them in a Pyrex dish covered in foil then keep them in a warmed oven (148’C/300’F). Don’t leave it too long; otherwise, you’ll end up with dry and hard pancakes!
7. You may want to add a dollop of whipped butter with fruits (slices of bananas, apples, or strawberries) and some confectioner’s sugar or spice (cinnamon powder) and light or maple syrup. Nuts or dried fruits (sliver of almonds, crushed banana chips) give it a crunch.