Fluffy Buttermilk Pancakes

It was National Day yesterday, and that translated to a public holiday for all of us. Of course I wouldn't miss this opportunity to bake and I actually managed to make pancakes in the morning for my parents as breakfast before moving on to corn muffins ala Kenny Roger's style. I'm amazed by how I managed to wrap up my operations by 10am.

Pancakes for breakfast!

I tried out a new recipe for the pancakes, after reading how it was touted as "restaurant-quality pancakes". And boy was I surprised! My pancakes turned out real fluffy, and it really tasted like the pancakes outside! I tried to buy buttermilk but it was out of stock at the one and only location I knew was selling buttermilk. Lucky for me, google saved the world and I realized I could substitute one cup of buttermilk with 1/4 milk and 3/4 of plain yogurt. Nobody could guess yogurt went into the pancakes!

Before it went to the skillet.

Using happycall!

Final product! 

I'm very pleased by this recipe, so much i'm going to throw away all the other (nonsense) recipes!

Fluffy Buttermilk Pancakes (modified slightly, original recipe from 8 Days)

Serves 4

Ingredients:

1 cup plain flour

2 tbsp sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/4 cup milk + 3/4 cup yogurt (original recipe calls for 1 cup + 2 tbsp buttermilk)

2 large eggs

2 tbsp butter, melted and cooled

Method:

1) Whisk together flour, sugar, baking powder, baking soda and salt in a mixing bowl.

2) In a separate bowl, blend the buttermilk, eggs and melted butter.

3) Make a well in the center of the flour mixture and pour the buttermilk mixture into it.

4) Stir by hand, just until the batter is evenly moistened. Don't fret if your batter is a little lumpy.

5) Drop the batter onto the skillet and turn when it's browned.