• Emilio

    Reaching out with questions… Everyone loved them. Not sure I was able to follow the recipe 100% since it does not specify where to add the sugar or vanilla. I added the sugar with the whites and perhaps this flattened the batter. I used about 2 cups of buttermilk and also this was made at home with lemon. My tastebuds detected too much oil, not enough sweetness, and the pancakes did not have enough structure. Any hints other than using regular buttermilk and right mix for sugar and vanilla?

    August 31, 2020
    • Hi,

      It is best to use regular buttermilk. There are too many variations in taste and texture when you mix your own. You really need to use the full 2 and a half cups of buttermilk. This ratio has been tested. As far as sweetness, this is a personal choice. Experiment with until you find the tight amount. Although extra syrup might do the trick. Finally, the sugar and vanilla go with the wet ingredients. I’ll update the instructions. Good catch! Thanks for the feedback. Let us know how the next batch turns out.

      October 07, 2020

Leave a comment


Email(will not be published)*


Your comment*

Submit Comment

Time limit is exhausted. Please reload the CAPTCHA.

Aviva Gittle Publishing is Stephen Fry proof thanks to caching by WP Super Cache