Buttermilk and Souffle Pancakes

Buttermilk pancakes with whipped cream and stewed strawberries

American pancakes, buttermilk pancakes, ricotta hot cakes, soufflé pancakes.. the myriad of pancakes that exists is just mind-boggling! I am no expert when it comes to knowing the differences between each of these mentioned but I do know I like mine light and fluffy (go for the buttermilk recipe) and sometimes cakey (go for the soufflé recipe) like how the Japanese/Taiwanese do it. Both recipes are fool-proof and there is no secret to evenly-browned pancakes. All you need is a non-stick pan, small even fire and lots of patience. 



Ingredients for Buttermilk Pancakes (Makes about 10 2-inch pancakes)

• 1.5 cups self-raising flour
• 2 tbsp castor sugar
• 375ml buttermilk
• 1 tsp grated orange zest
• 1 egg, lightly beaten
• 1 tbsp butter, melted and cooled

Method

Combine all ingredients together. Mix with wooden spoon until batter is smooth. Now the trick to achieving evenly-browned pancakes is really just a non-stick pan and a small even fire. Lightly oil or butter the pan and use paper towel to wipe off excess oil. (The excess fat causes the uneven brown blotches on your pancakes!) Cook a min on each side and flip when you can see bubbles forming. Serve with fresh berries, fruit compote, whipped butter, maple syrup, just about anything you fancy! 

Tip: Make them in ring moulds to get them evenly round and thick like the ones below.

Thick buttermilk pancakes served with maple
syrup, beurre d'Echire and fresh blueberries

Ingredients for Souffle Pancakes  (Makes about 6 2-inch pancakes)

• 2 egg yolks
• 60ml milk
• 60g all purpose flour, sifted
• 20g cornstarch, sifted
• 4g baking powder, sifted
• 2 egg whites
• 20g castor sugar

Method

Mix egg yolks, milk, flour, cornstarch and baking powder in bowl and beat with wooden spoon until it comes together as a lumpy mixture. Beat egg whites and sugar until stiff peaks form. Fold in beaten egg white and sugar into the flour mixture, taking care not to deflate the fluffy egg whites. Cook 1-2 min on the first side. Flip when bubbles form. Dust with icing sugar, serve with maple syrup, butter and fresh fruits. 

Souffle pancakes served with maple syrup, butter and fresh figs

Souffle pancakes served with caramelized
bananas, caramel sauce, granola and vanilla ice cream