Attempt 10: Buttermilk Pancake

I was unemployed since November 15, 2009. I resigned to my last job as the Marketing Executive at Design2Print, Doha-Qatar. Now here I am still attempting - to cook.

We all know that pancakes are a breakfast "ala-must". I bought a fine cooking magazine.

My first attempt to cook this divinely looking buttermilk pancakes were unsure if it would come out right.

Prepare your tool kits. Two large mixing bowls - clear or not clear it does not matter as long as it is a large bowls. A whisk - make sure the size of the whisk fits the size of hand so as to avoid difficulties. Complete measuring cups and spoons. A large skillet. A spatula. Finally a baking sheet.

Now make sure ingredients are complete. 3 tbs. unsalted butter. 9 oz. or 2 cups of unbleached all-purpose flour. 1/4 cup granulated sugar. 2 1/2 cup tsp. baking powder. 1/2 tsp. baking soda. 1/2 tsp. kosher salt. 2 cups of buttermilk - if buttermilk is not available you can substitute it with a. powdered buttermilk using to package directions, b. sour milk by adding 2 tbs. white vinegar or lemon juice to 2 cups whole milk and let it stand for 10 minutes to thicken slightly, and c. yogurt and milk by addling 1 cup of plain yogurt and 1 cup milk (both can be full-fat or low-fat). 2 large eggs. Vegetable oil for the griddle - if your skillet is not a non-stick pan. Pure maple syrup for serving - I prefer Log Cabin original maple syrup.

PS. mix separately the wet and dry ingredients in separate bowls so as ingredients are evenly and properly mixed. After dry and wet ingredients were separately being mixed, take the wet ingredients and lavishly mingle them with the dry ingredients. Take your whisk or spatula which ever you feel comfortable using and combine the ingredients with happiness. Pre-heat in high temperature your skillet - its best if the skillet is non-stick. As the skillet have gone hot, provoke for the last time your mixed ingredients and fold them properly. Turn the temperature to medium or low-medium heat. Get a half measuring cup and attempt scoop a sufficient amount. Gently lay the gooey mixed buttermilk pancake to the heated skillet. Flip it as soon as the side near the heat turned golden brown and wait for the side to turn golden brown. Serve it hot with a tablespoon of butter and drizzle generously your maple syrup.

Just in time - my tasters have arrived. Thanks to Denise Mickelsen for that wonderful piece in fine cooking magazine.