I'll be honest. I still don't really get how to use Pinterest. I basically just use it as a Google search with pretty pictures. However, every so often I find myself getting pinspired (see what I did there?). I start saying to myself, Yes!! I could totally do that 30-day squat challenge! Sure!! I can DEFINITELY build a couch out of wood I find littered on the street! Of course!! Why didn't I think of a way to crochet Matthew McConaughey?
And then I realize that this is all pure nonsense and no one actually does the things that they pin.
Every so often though, I look for something that I can cook or bake, allowing me to take some of the guesswork out of my weirder ideas. Honestly, if you put enough of the key words you want together into a Pinterest Search, someone somewhere has done something similar to your idea (I will soon be posting one of these mash-ups - butterscotch cupcakes + filled cupcakes + black forest cake + iPhones...).
And then, on days like this past Saturday, I come across a Pin with the title, "Award Winning Buttermilk Pancake Recipe- Melt in Your Mouth Buttermilk Pancakes."
And then I realize that this is all pure nonsense and no one actually does the things that they pin.
Every so often though, I look for something that I can cook or bake, allowing me to take some of the guesswork out of my weirder ideas. Honestly, if you put enough of the key words you want together into a Pinterest Search, someone somewhere has done something similar to your idea (I will soon be posting one of these mash-ups - butterscotch cupcakes + filled cupcakes + black forest cake + iPhones...).
And then, on days like this past Saturday, I come across a Pin with the title, "Award Winning Buttermilk Pancake Recipe- Melt in Your Mouth Buttermilk Pancakes."
Now, I make a damn fine pancake, but how can I not try such an impressive recipe?
And now time for my warning while Pinning: do not trust what you see on Pinterest (unless my recipes make their way onto Pinterest). I will not provide the offending recipe here (because what is the point?) but here is what happened when I made the Award Winning Buttermilk Pancakes:
And now time for my warning while Pinning: do not trust what you see on Pinterest (unless my recipes make their way onto Pinterest). I will not provide the offending recipe here (because what is the point?) but here is what happened when I made the Award Winning Buttermilk Pancakes:
Definitely not pretty, and definitely not the same recipe that created the masterpieces in the picture above. And while they tasted OK, if not a little eggy, they were dense and fairly ugly (I also had to add a splash of vanilla and possibly some chocolate chips to the mix). Because of this, I have been inspired to show you all how I make my Unofficially Award Winning Fluffy Happy Pancakes! (Do feel free to Pin).
Before I begin, here are my tips for delicious and fluffy pancakes. You can use all or some of these tips and they will instantly enhance your batch:
1) Add vanilla. For some reason pancake recipes never call for vanilla. It's delicious. Do it. Cinnamon is also yummy.
2) Buttermilk can be pricey to buy and smell disgusting, however it really does help activate the baking soda in your pancakes for light, fluffy deliciousness. To get buttermilk without going to the store, add 1 tbsp lemon juice or plain white vinegar to one cup of milk (minus 1 tbsp). I do not recommend trying this with almond or soy milk.
3) Add extra levity by whipping your egg whites. I mix the egg yolks with the milk, and vanilla, then combine all of my ingredients. At the end, I fold in my egg whites which have been whipped to almost stiff peaks.
Before I begin, here are my tips for delicious and fluffy pancakes. You can use all or some of these tips and they will instantly enhance your batch:
1) Add vanilla. For some reason pancake recipes never call for vanilla. It's delicious. Do it. Cinnamon is also yummy.
2) Buttermilk can be pricey to buy and smell disgusting, however it really does help activate the baking soda in your pancakes for light, fluffy deliciousness. To get buttermilk without going to the store, add 1 tbsp lemon juice or plain white vinegar to one cup of milk (minus 1 tbsp). I do not recommend trying this with almond or soy milk.
3) Add extra levity by whipping your egg whites. I mix the egg yolks with the milk, and vanilla, then combine all of my ingredients. At the end, I fold in my egg whites which have been whipped to almost stiff peaks.
Ingredients
-1 cup flour
(if you sub some multigrain flour for this your pancakes will be denser)
- 1.5-2 tbsp white sugar
- 1/2 tsp baking soda
- 1/4 tsp salt (I just shake a bit in)
- 2 tsp baking powder
- 1 egg, separated
- 1 cup buttermilk (*see tip above)
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
If making your own buttermilk, make that now and let it sit.
Whisk together your dry ingredients.
Directly into your buttermilk, add your egg yolk, oil, and vanilla and mix well.
Using a rubber spatula, combine your wet and dry ingredients.
Using an electric mixer (because I have no upper body strength and don't want to risk getting some), whisk up your egg whites until stiff peaks form. This means that when you lift the whisks up, the whites' shape holds.
Using your rubber spatula, fold in a third of your egg whites into your batter - this prepares your batter for the oncoming fluffiness so that it doesn't ruin the hard work that went into your egg whites. Now quickly fold in the rest of your egg whites.
Put your frying pan or griddle onto medium-high heat. At this point you can spray your pan with cooking spray, but good pancakes shouldn't need any - they pop off the pan once properly cooked.
Using a ladle, or quarter-measuring cup, scoop your batter onto the hot pan (you will know it is hot enough when you drizzle some water on it and it sizzles right away).
Once your pancake batter starts bubbling, it is time to flip!
Once the bottom is browned, your pancake is ready to go --
Top with syrup, fruit, powdered sugar - anything goes.
And then you get these:
(if you sub some multigrain flour for this your pancakes will be denser)
- 1.5-2 tbsp white sugar
- 1/2 tsp baking soda
- 1/4 tsp salt (I just shake a bit in)
- 2 tsp baking powder
- 1 egg, separated
- 1 cup buttermilk (*see tip above)
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
If making your own buttermilk, make that now and let it sit.
Whisk together your dry ingredients.
Directly into your buttermilk, add your egg yolk, oil, and vanilla and mix well.
Using a rubber spatula, combine your wet and dry ingredients.
Using an electric mixer (because I have no upper body strength and don't want to risk getting some), whisk up your egg whites until stiff peaks form. This means that when you lift the whisks up, the whites' shape holds.
Using your rubber spatula, fold in a third of your egg whites into your batter - this prepares your batter for the oncoming fluffiness so that it doesn't ruin the hard work that went into your egg whites. Now quickly fold in the rest of your egg whites.
Put your frying pan or griddle onto medium-high heat. At this point you can spray your pan with cooking spray, but good pancakes shouldn't need any - they pop off the pan once properly cooked.
Using a ladle, or quarter-measuring cup, scoop your batter onto the hot pan (you will know it is hot enough when you drizzle some water on it and it sizzles right away).
Once your pancake batter starts bubbling, it is time to flip!
Once the bottom is browned, your pancake is ready to go --
Top with syrup, fruit, powdered sugar - anything goes.
And then you get these:
So here you have it: proof that we should be wary about what we try on Pinterest (except for that crocheted Matthew McConaughey doll- that's obviously a winner)
Make them yourself and enjoy!