I got my first pancake served on a Mickey Mouse plate, shaped like a Mickey Mouse with blueberries and a good (read liberal) splash of Pancake Syrup dripping down its sides, and I had it at The All Star Resort at The Disney World, Orlando.
From L to R, me, Sagar, Radhika (my SIL), Shantanu (my nephew) and Amit (Sagar's brother), and thats Saee and her cousin Maithili
Saee (my daughter) was only 4 1/2 years old at that time and boy did she has a wonderful time! We were there for a total of 5 days and out of those, we were at the Magical Kingdom for 2 whole days, visiting and revisiting the fairies, donald, goofy, the princesses, peter pan and of course, mickey. I m always reminded of our Disney vacation while making pancakes.
Look at her happy face, she's on moon after meeting Aurora aka Sleeping beauty
Well Radhika and I also enjoyed meeting Aladdin :D
Coming back to pancakes, as I said earlier after my fist brush with the "mickey" pancakes, I was a total convert. I love how a pancake use only a handful of basic ingredients. Just flour, sugar, egg, milk or buttermilk, baking powder and butter. You just need to stir the dry ingredients with the wet ingredients and the batter is ready to be ladled onto a hot skillet. And there you have it, my idea of a perfect weekend breakfast.
Pancakes are known around the world by different names. By changing the proportions of dry to wet ingredients, you can change the thickness of the batter. If we make a thin pancake batter they are known in different countries as french crepes, blintz, bao bing or palacsinta. We have our own Indian version also, made of ground rice and black gram, called dosa and uttapam. A thicker batter makes an American pancakes (also known as flapjacks or griddle cakes), an Australian pikelet, a Scotch drop scone. Both types of batters produce a pancake that is light and fluffy with a soft crust and spongy texture.
Buttermilk Pancakes have a light and spongy texture and their flavour only hints of the richness and tanginess that buttermilk offers. You begin these pancakes as you would any regular pancakes, only instead of using milk, you are using buttermilk. And the addition of lemon zest takes these pancakes to a whole new level. There's the tanginess of the buttermilk coupled with the heady aroma and flavour of lemon zest. Ummmmmm pure joy!!
Once the batter is made, all that is left to do is to cook the pancakes. Try to use either a heavy gauge pan or griddle. Preheat the pan before greasing it with melted butter or oil. Keep in mind that you may have to adjust the heat as you go to ensure that the pancakes have a lovely golden brown crust and are cooked all the way through. You can pour or ladle the pancake onto the bottom of your pan and you can make pancakes any size. Cook until the bottom of the pancakes are golden brown and bubbles start to appear on the uncooked top surfaces of the pancakes (2-3 minutes), then turn them over. Continue to cook the pancakes until golden golden brown and coked all the way through. If not serving immediately, place in a 175 degree Celsius oven for 15-20 minutes.
1 Tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
3 Tbsp whole milk
1 large egg
2 Tbsp melted unsalted butter, plus about 2 Tbsp for frying
2 tsp finely grated lemon peel
Method:
Whisk the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl to blend.Whisk the buttermilk, milk, egg, melted butter, and lemon zest in a medium bowl to blend. Keep the two mixtures separate until you are ready to cook.
Heat a heavy griddle or frying pan over medium heat. Once hot, coat the griddle with some butter.
Pour the wet mixture into the dry mixture and stir until a slightly lumpy batter forms. Using about 1/2 cup of the batter for each pancake, pour the batter onto the griddle, spacing the pancakes evenly apart. Cook until golden brown and puffed, about 2 1/2 minutes per side.
Serve immediately with butter, maple syrup or your favourite jam.
to blog hop with us, simply copy and paste this HTML code into your blog post where you want the blog hop list to appear. Make sure you are in HTML mode when you paste the code. get the InLinkz code The rules are fairly simple, 1) Your post must be a current post. 2) Please mention Cook Like a Star in your post and 3) Link back to Zoe, Baby Sumo or Anuja.get the InLinkz code
I am also linking this to the Favourite Recipes Event, hosted by Swathi of the Zesty South Indian Kitchen, the theme of this event is favorite breakfast recipe. Please visit here to check out the other fabulous entries.
Also entering this into An International Celebration - U.S.A.. organised by Jagruti and guest-hosted by Achu of Tangy Minds.
From L to R, me, Sagar, Radhika (my SIL), Shantanu (my nephew) and Amit (Sagar's brother), and thats Saee and her cousin Maithili
Saee (my daughter) was only 4 1/2 years old at that time and boy did she has a wonderful time! We were there for a total of 5 days and out of those, we were at the Magical Kingdom for 2 whole days, visiting and revisiting the fairies, donald, goofy, the princesses, peter pan and of course, mickey. I m always reminded of our Disney vacation while making pancakes.
Look at her happy face, she's on moon after meeting Aurora aka Sleeping beauty
Well Radhika and I also enjoyed meeting Aladdin :D
Coming back to pancakes, as I said earlier after my fist brush with the "mickey" pancakes, I was a total convert. I love how a pancake use only a handful of basic ingredients. Just flour, sugar, egg, milk or buttermilk, baking powder and butter. You just need to stir the dry ingredients with the wet ingredients and the batter is ready to be ladled onto a hot skillet. And there you have it, my idea of a perfect weekend breakfast.
Pancakes are known around the world by different names. By changing the proportions of dry to wet ingredients, you can change the thickness of the batter. If we make a thin pancake batter they are known in different countries as french crepes, blintz, bao bing or palacsinta. We have our own Indian version also, made of ground rice and black gram, called dosa and uttapam. A thicker batter makes an American pancakes (also known as flapjacks or griddle cakes), an Australian pikelet, a Scotch drop scone. Both types of batters produce a pancake that is light and fluffy with a soft crust and spongy texture.
Buttermilk Pancakes have a light and spongy texture and their flavour only hints of the richness and tanginess that buttermilk offers. You begin these pancakes as you would any regular pancakes, only instead of using milk, you are using buttermilk. And the addition of lemon zest takes these pancakes to a whole new level. There's the tanginess of the buttermilk coupled with the heady aroma and flavour of lemon zest. Ummmmmm pure joy!!
Once the batter is made, all that is left to do is to cook the pancakes. Try to use either a heavy gauge pan or griddle. Preheat the pan before greasing it with melted butter or oil. Keep in mind that you may have to adjust the heat as you go to ensure that the pancakes have a lovely golden brown crust and are cooked all the way through. You can pour or ladle the pancake onto the bottom of your pan and you can make pancakes any size. Cook until the bottom of the pancakes are golden brown and bubbles start to appear on the uncooked top surfaces of the pancakes (2-3 minutes), then turn them over. Continue to cook the pancakes until golden golden brown and coked all the way through. If not serving immediately, place in a 175 degree Celsius oven for 15-20 minutes.
Buttermilk Pancakes with Lemon Zest
Adapted from the American Masterchef, recipe here
Ingredients:
1 cup all purpose flour1 Tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
3 Tbsp whole milk
1 large egg
2 Tbsp melted unsalted butter, plus about 2 Tbsp for frying
2 tsp finely grated lemon peel
Method:
Whisk the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl to blend.Whisk the buttermilk, milk, egg, melted butter, and lemon zest in a medium bowl to blend. Keep the two mixtures separate until you are ready to cook.
Heat a heavy griddle or frying pan over medium heat. Once hot, coat the griddle with some butter.
Pour the wet mixture into the dry mixture and stir until a slightly lumpy batter forms. Using about 1/2 cup of the batter for each pancake, pour the batter onto the griddle, spacing the pancakes evenly apart. Cook until golden brown and puffed, about 2 1/2 minutes per side.
Serve immediately with butter, maple syrup or your favourite jam.
I m linking this post to the blog-hop event Cook Like a Star, organised by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and me, Anuja of Simple Baking. You can also join us in this event by simply cooking or baking any recipe (from the contestants, judges or even sponsors) from any MasterChef website (any countries) or cookbook and blog-hop with us for the whole month of September 2012. For more details, check here.
Here are my other blogger friends who have joined us in this blog-hop. Please visit their blogs to watch more of their 5 star recipes.
I am also linking this to the Favourite Recipes Event, hosted by Swathi of the Zesty South Indian Kitchen, the theme of this event is favorite breakfast recipe. Please visit here to check out the other fabulous entries.
Also entering this into An International Celebration - U.S.A.. organised by Jagruti and guest-hosted by Achu of Tangy Minds.
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