Brown Sugar Pancake is definitely the best pancake recipe around! These pancakes are very easy to make, using only simple natural ingredients, which make them extremely healthy, tasty and moist. Just imagine how nice it’d be to get up early in the morning and have a huge batch of delicious, fresh pancakes waiting for you. Homemade pancakes used to be one of the favorite foods that simply took up to the cooks in local cafes.
Buttermilk Pancake recipes started appearing regularly in the menus of top hotels and restaurants. It was not long before people started to realize how great these food items could be. The problem was that the rich milk and buttermilk mix, while extremely tasty, left a thick shine on the outside of the pancakes. Because the standard syrup, butter, eggs and flour mixture left an excess shine on the pancakes, the traditional recipe for buttermilk pancakes became much harder to replicate. In response to this, the best pancake recipe evolved to make the product that we now know as pancakes, light and thinner.
The ingredients necessary to make the best pancake recipe are basically flour, milk, baking powder, and buttermilk. The milk is what provides the body, flavor and thickness to the entire recipe. Next, the flour provides the body, flavor and elasticity to the ingredients. Lastly, baking powder adds the last few simple ingredients to help the batter turn out perfect.
You will need to gather these ingredients before you start your buttermilk pancake recipe. First, you’ll need two to three cups of plain, unsweetened and filtered water. Four ounces of low-fat or fat-free cottage cheese is also a good choice. One tablespoon of baking soda is also a good thing to have with your buttermilk mix. A combination of buttermilk and baking soda is a good substitute for regular milk, as baking soda gives the pancake batter a richer, creamier taste.
Next, you’ll need to have the following ingredients prepared. Two cups of low-fat or fat-free milk is a must, along with four ounces of unsweetened and filtered water. Four ounces of unsalted butter, cut into pieces is also a good thing to have. A couple of tablespoons of powdered or ground kosher salt, a teaspoon of cinnamon powder and a quarter teaspoon of cream of tartar are other basic items that you might want to have on hand. Of course, you can always use your creativity and add your own ingredients to these.
The next thing to do is to get out your measuring cup and spoon. You should be using the same measuring cup that you used to measure the dry ingredients, which is one that has an inlet hole. Using a different measuring cup for the milk, the baking powder, the salt and the sugar will make sure that all the ingredients are completely mixed before you begin to pour the wet ingredients into the dry flour mixture.
Then, it’s time to begin to pour the wet ingredients into the dry mixture. After that, you just have to spoon the buttermilk mixture all over the work surface that you have chosen for the pancake recipe. However, I like to put a little of the buttermilk on the top of the eggs, as the eggs don’t really need any of the buttermilk. However, if you’re not a fan of buttermilk, then only put a tiny amount of the kosher salt on top of the eggs.
Finally, you need to line the bottom of your mixing bowl with the tablespoon of the salt, and then with the dry floured pastry cream. Now, you just have to spoon the whole lot of wet ingredients into your mixer, and start turning the machine on. Once it starts to whistle, that’s the time when you can stop turning it off. This way, you’ll be able to come up with the best pancake recipe possible!
