Scribd Logo
Upload

Welcome to Scribd!

  • MIT OCW Buttermilk Pancakes with Blueberry Compote

    Uploaded by

    Phalgun Moturu
    3 views2 pages
    This document provides a recipe for buttermilk pancakes with blueberry compote. The recipe calls for ingredients like flour, sugar, baking powder, baking soda, salt, buttermilk, sour cream, eggs, and vanilla extract. These dry and wet ingredients are mixed together to form a batter. The batter is cooked in batches in a buttered griddle until bubbles form on top and the bottoms are golden brown. The finished pancakes are served immediately with butter and syrup and yield about 18 pancakes.

    Original Description:

    Recipe

    Original Title

    MITSP 287s09 Read04 Pancakes

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document provides a recipe for buttermilk pancakes with blueberry compote. The recipe calls for ingredients like flour, sugar, baking powder, baking soda, salt, buttermilk, sour cream, eggs, and vanilla extract. These dry and wet ingredients are mixed together to form a batter. The batter is cooked in batches in a buttered griddle until bubbles form on top and the bottoms are golden brown. The finished pancakes are served immediately with butter and syrup and yield about 18 pancakes.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    3 views2 pages

    MIT OCW Buttermilk Pancakes with Blueberry Compote

    Uploaded by

    Phalgun Moturu
    This document provides a recipe for buttermilk pancakes with blueberry compote. The recipe calls for ingredients like flour, sugar, baking powder, baking soda, salt, buttermilk, sour cream, eggs, and vanilla extract. These dry and wet ingredients are mixed together to form a batter. The batter is cooked in batches in a buttered griddle until bubbles form on top and the bottoms are golden brown. The finished pancakes are served immediately with butter and syrup and yield about 18 pancakes.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    MIT OpenCourseWare http://ocw.mit.

    edu

    SP.287 / 5.S15 / ESG.SP287 Kitchen Chemistry


    Spring 2009

    For information about citing these materials or our Terms of Use, visit: http://ocw.mit.edu/terms.

    BUTTERMILK PANCAKES WITH BLUEBERRY COMPOTE From Bon Apptit, March 1999 Ingredients: 1 2 cups all purpose flour 2
    1
    cup sugar 4 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 2 cups buttermilk 2 cups sour cream 2 large eggs 4 teaspoons vanilla extract 3 tablespoons unsalted butter Additional unsalted butter or cooking spray Method: 1. Whisk first 5 ingredients in large bowl(the dry ingredients). Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix). 2. Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed. 3. Serve pancakes immediately with butter and syrup. Makes about 18.

    You might also like