What if I told you I’d got a recipe for the floofiest pancakes you’re every likely to make, AND that the secret behind them is cheaty, home-made buttermilk, AND that you can make them all in advance, keep them warm in the oven and they don’t even sink a teeny, tiny bit? I know, right? Feeling pretty smug right now. So, quick sciencey bit: buttermilk is more acidic than normal milk (it’s also thicker, making your batter less runny) so using buttermilk in your pancakes (and indeed scones or whatever) means that there’s more acid to react with the baking soda, therefore making more bubbles and making the pancakes lighter and fluffier. See? It’s not magic, it’s science. But I never remember to buy buttermilk, so I use the next best thing: normal milk soured with lemon juice and left at room temperature for a couple of minutes. It works in exactly the same way and will give you the perfect, fluffy pancakes. Want the recipe? Read on!
- Weekend wishlist: the perfect holiday capsule wardrobe with M&S May 19, 2018
- Breaded baked barbecue cauliflower May 17, 2018
- Why I’m pondering becoming a pescatarian May 15, 2018
- Weekend wishlist: 10 ways to live a more sustainable life May 12, 2018
- Step by step: easy chocolate cake recipe May 10, 2018