one secret ingredient to fluffy pancakes is...

yep. it's buttermilk.

Ever wanted to make pancakes as fluffy as the stores but at the comfort of your own home? or those with a certain zing to the taste? well buttermilk's the answer. R and I finally get to cook a real breakfast in weeks and I stumbled upon this recipe from a magazine I bought AGES ago.. like in 2005..lol.

The article saved the day. Firstly, I could use the leftover buttermilk from the red velvet recipe(post to come!) and secondly, breakfast was delicious! So buttermilk, which is originally the leftover milky liquid from churning cream to butter, works wonders for baking pancakes, scones or cakes.

Its benefits are three-fold. When mixed with baking soda, it produces more carbon dioxide gas so the batter rises higher. Plus, its acidity breaks down tough gluten in flour (so that the goods are soft, rich, creamy) and the sourness adds a pleasing, subtle tang. It's that good that this recipe does not even require sugar! Perfect for careful eaters like me:)

Buttermilk Pancakes

(makes 12-14 10cm pancakes; serves 2-3)

adapted from "Fine Cooking: Winter 2005

Ingredients:
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp table salt
1 large egg
1 tbsp canola/safflower oil
1 cup buttermilk
Pure maple syrup or fruit jam

Method:
1. In medium bowl, whisk the flour, baking soda and salt until well blended
2. Add the egg, oil, buttermilk and whisk only until no dry flour is visible (the batter should be lumpy)
3. Heat a griddle over medium heat until a spinkle of water sizzles gently across the surface
4. Lightly oil the surface and drop the batter by generous tablespoons about 5cm apart onto the griddle
5. Cook each pancake until the bottom is golden brown, tiny bubbles appear around the edges, and the edges look dry. (tiny bubbles is important! shows that pancakes will rise, which is also another element to the flufiness)
6. Flip and cook until center rises and is firm when poked

and voila!

Breakfast is served :) Drizzle with maple syrup and/or add fruit jam~

Note:
Courtesy of a friend who experimented, pancakes made using the normal recipe (whole-milk and melted butter) can also be fluffy. Buttermilk is just one way. If you like your pancakes fresh and tangy, use the recipe. But be warned, not everyone likes the subtle sourness. It goes well if you want to mix fruits in the batter. For pancakes with chocolate, you probably should stick to a whole-milk pancake recipe.