All these while I have been searching high and low on how to make pancakes light and fluffy, I’d would follow the recipe to the T, tweaked it but still the pancakes will always turn out flat and slightly hard. Unlike the fluffy ones you eat at cafes or restaurants until I was beginning to think it’s a secret that everyone but me knows of. So one day by chance, I finally found the secret!And it’s thanks to the months of whisking my eggs whites/yolks/whole into pale, creamy and fluffy texture, I out of habit did the same when I was making pancakes, I beat the egg until it’s pale and light, sifted the flour over the wet ingredients and left the mixture to sit while I clean up and voila I got myself fluffy pancakes! Erm, I better start using other adjectives aside from fluffy. Anyway here’s the recipe for the pancakes and since it’s a lovely Sunday morning, I made garlic butter too. So double recipes in today’s post.Yaay!
Buttermilk Pancakes
(Adapted from Joy of Baking)
You don’t have to use buttermilk but I stumbled upon it the other day while grocery shopping and got it to see what’s the hoo-haa using buttermilk in cooking and so far I’m impressed
You Need
1 cup (130 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons (28 grams) granulated white sugar. I omit this and used 4 tablespoons of honey
1 large egg
1 cup (240 ml) buttermilk, you can use fresh milk if you can’t find buttermilk
1 teaspoon of vanilla essence
3 tablespoons (40 grams) butter, melted
Plus extra melted butter for greasing the pan
How To
1. In a large bowl, whisk the egg like how you usually do for sponge cakes until light and fluffy. Next beat in the honey along with the vanilla essence.
2. Sift the flour, salt, baking powder and soda over the egg and honey mixture. Mix well before beating in the butter and buttermilk.
3. I know some recipes said you shouldn’t over-mix the batter but in my case, I did and the batter will form a slow ribbon when I raised my whisk.
4. Let the batter sit for for 10-20 minutes for the chemistry to work (Baking soda reacts to honey and also buttermilk causing the batter to have bubbles, and this of course makes the pancakes light and fluffy*again!* )
5. While waiting for the batter to sit, heat a frying pan over medium heat and oil the pan using the extra melted butter.
6. Using a small ladle, pour about 3/4 full ladleful of batter onto the pan. When you see bubbles start to appear on the surface, by this stage the bottoms of the pancakes are already brown, you can flip the pancake over and cook until lightly browned.
7. Repeat until you used up the remaining batter.
8. Best serve HOT with sticky sweet honey (or if you can find maple syrup) and butter or jam.
9. Depending on your ladle, but this recipe makes about 6-8 pancakes.
Cooking Pictorial
Ingredients
How To 
And now for the garlic butter, once you start making your own garlic butter you will never buy them anymore. It’s so simple to make and hassle free (well unless you count mincing garlic as troublesome, you can always grate them instead) and home made ones are 100 times so much nicer than store-bought version. I have been snacking on garlic toast nearly every day (that explains why the scales have been tipping over at the wrong side) because it’s so delish!
Garlic Butter
250 gram butter at room temperature (I use SCS butter as I find them creamier and more suitable to use to make garlic/herbed butter compared to other brands)
2 bulbs of garlic, minced or grated ( if you find 2 bulbs of garlic is overwhelming you can use 1 bulb instead)
1 tablespoons of dried mixed herbs
1/2 teaspoon of ground nutmeg
salt to taste
Just mix everything together and there you go. Freshly made garlic butter. Told you it’s easy
p.s I’m trying out another image sharing site, so do let me know if it’s any different or still the same yea while you go through my blog 
p.p.s And guys I didn’t go through to Round 3 of Project Food Blog 
but thank you so much for voting for me yea!
