By Arya Hanumara
Social Effects Head
President
Co-Editor In Chief
Amidst these rather unsettling times, I have tried a multitude of new hobbies to keep myself engaged. I tried to learn how to paint, draw, do a bunch of different accents, but nothing could really distract me from my true passion of the culinary arts: baking and cooking. This will be an ongoing segment, as I will be posting a set of new recipes within each edition.
During the normal school year, waking up would be a constant struggle, as I would be running on only a couple hours of sleep, and would crave nothing but to stay under the covers, even for a few more seconds. Now, I have felt a series of rushes, forcing me to think of myself as useless, and lazy, as our society has a rather strong emphasis on constantly remaining productive.
Sometimes, to distract myself from the reality of the outside world, I feel the sudden urge to cook, or bake, as when I am embarking on both processes, I am sucked into a different universe. This particular recipe yields about 6 buttermilk pancakes, a perfect amount for yourself, and one other family member.
There is nothing better than enjoying a cup of fresh orange juice, or your morning coffee, while cutting open a stack of the most lucious and thick pancakes, watching the syrup roll down the sides as the butter melts and coats the remaining bare spots. This easy recipe, should allow you to effortlessly make pancakes from scratch, completely regardless of your experience in the kitchen.
FOR THIS RECIPE YOU WILL NEED:
1 and ½ cups of Flour
1 and ½ Tablespoons of Sugar
1 and ½ Teaspoons of Baking Powder
¾ of a Teaspoon of Baking Soda
¼ of a Teaspoon of salt
1 and ½ cups of Buttermilk
¼ of a cup of milk
2 Eggs
1 and ¼ cups of Butter
YOU MAY SUBSTITUE THE BUTTERMILK FOR AN EQUAL PROPORTION OF YOGURT, OR YOU CAN TAKE THE SAME AMOUNT OF REGULAR MILK, AND ADD 1 TABLESPOON OF LEMON JUICE
INSTRUCTIONS:
Add together the Salt, Baking Powder, Baking Soda, Flour, and Sugar, into a mixing bowl.
Whisk the ingredients together, ensuring that any lumps in the flour are evenly broken down.
Utilize another bowl to whisk together your butter, eggs, buttermilk(or substitute), and regular milk
Combine both the wet and dry ingredients, and ensure that you do not whip the batter, or overmix. This will allow for a fluffier result. (For thinner pancakes, add an extra two tablespoons of milk to the batter).
Heat, and slightly oil a skillet, or frying pan.
Pour an even spaced series of scoops onto the pan to allow for more control when forming your pancakes. You can either make fewer large pancakes, or my personal favorite, a bunch of little ones.
Flip the pancake, when you see a series of heat bubble rising to the batter on top, and popping.
Ensure that both sides are brown.
Assemble your stack, and top with whatever! I recommend butter, syrup, and coconut flakes, sometimes even layering on blueberries.
Some things you may add in the batter for more flavor (You may add any of these, but are not limited to):
1 teaspoon of Vanilla extract
1 teaspoon of Almond extract
1 teaspoon of Coconut flavoring.
Chocolate chips
2 mashed bananas
Fresh Blueberries
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