Love the holidays.
Everything is done at a slower pace. Breakfasts and suppers are longer. More stuffs are made from scratch.
Mix lemon juice and milk and leave to stand for a while. When it starts to curdle, it’s ready. Cheaper than store-bought ones. Then you’ll have the best ingredient for homemade pancakes.
Yield 1 cup
1.Mix 1 tablespoon of lemon juice with 1 scant cup of fresh full cream milk, let it stand aside for about 10 minutes. Ready once it’s curdled.
// Adapted from : Martha Stewart
Yields : 6 medium pancakes.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 tablespoons sugar
- 1 large eggs, lightly beaten
- 1 and 1/2 cups buttermilk
- 2 tablespoons unsalted butter, melted, plus some for cooking
1. Mix flour, baking powder, baking soda, salt and sugar in a medium bowl.
2. Whisk egg, buttermilk, butter together and add to the dry ingredients in step 1 above. Batter would have some small lumps. If batter still appears runny, let it stand for a while more, it should thicken up.
3. Slightly grease pan with melted butter, and turn on fire to low heat.
4. Pour batter into heated pan, and let it cook over low heat. Do not let batter spread thin.
5. When pancakes have bubbles on top and slightly dry around edges, flip over. Cook till both sides are done. Repeat till batter is used up.
6. Serve warm, immediately. Top with more butter (this homemade butter pads here), and this gula melaka syrup here.