薄饼 (Buttermilk Pancakes)

实验还没成功. 左边的PANCAKES所煎出来的双面都是颜色不均匀的. 右边的PANCAKES只能煎到单面的颜色完全金黄, 后面那面则同样上色不均.

 实验成功. PANCAKES的两面同样煎到颜色金黄, 而且PANCAKES吃起来很松软.

我最爱的吃法: 抹了牛油, 淋上蜜糖/MAPLE SYRUP, 然后再洒上肉桂粉(GROUND CINNAMON).

每次看到人家食谱里的PANCAKE煎到如此金黄美丽, 总是很羡慕. 搞不懂自己的为何老是煎得那么不好看. 但是羡慕归羡慕, 我倒是没有特地去找出原因. 

直到有一天看了食谱A, 照做了两次, 只成功煎到单面金黄. 几天前又在某面粉包装上发现了食谱B, 稍微调整了一下食谱, 终于煎出了理想中的PANCAKE. 无论是口感或是颜色都做对了.

Serves 3

Ingredients:

1 cups plain flour

1/2 teaspoon bicarbonate of soda

1/4 teaspoon salt

1 egg, seperated

1 cup buttermilk

1 tablespoon honey

1/2 teaspoon vanilla essence

Method:

1. In a bowl,  whisk egg yolk, buttermilk, honey and vanilla essence until well combined. 

2. Sift/ Add flour, bicarbonate of soda and salt into the above bowl and mix until smooth.

3. Using an electric mixer, beat egg white until soft peaks form. Mix 1/4 of the egg white through the batter, then gently fold in the remaining egg white.

4. Heat a non-stick pan on medium-low heat, drop half ladle of batter onto the pan. Cook until bubbles starts to appear  on the upper side or until underside is golden. Turn pancake over and cook other side. 

5. Keep warm while cooking remaining pancakes. Repeat with remaining batter.

6. Serve warm with butter, honey and ground cinnamon.

心得分享:

~ 想要把PANCAKE煎到全面金黄, 一定要让它受热均匀. 在头两次煎时, 我有为煎锅抹油, 不过反而因为有油和没油的地方受热不均而煎到PANCAKE有一圈一圈的白/褐颜色.所以第三次煎时, 我没抹油, 反而成功了.

~ 这个食谱的另一个特点是把鸡蛋分开打. 把蛋白打至软性发泡. 然后用FOLD IN 方式把两者混合. 出来的效果反而比用全蛋来打发的的面糊好. 所以打蛋白和FOLD IN的做法要学好. 而且也因为搅拌好后的面糊很轻, 让面糊煎时受热更均匀而煎到双面金黄.

 

额外参考:

  

http://alesiathehomecook.blogspot.com.au/2010/11/lovely-sunday-morning.html?m=1