Go to the Recipe: Precision Buttermilk Pancakes
Thanks for all the new content. Looking forward to trying everything out.
Ordered my CFH!
Tried out this recipe as soon as I got my CFH in the mail. New favorite pancake recipe!
What is the difference (besides price) between the Control Freak and the Control Freak Home?
Caraway pans are the best thing for pancakes. Sleek, reliable, and super non stick. Just not metal or dishwasher friendly.
Gave this recipe a go, it’s hands down the best pancakes I’ve ever made or had. Amazingly light, micro thin crisp crust, and texture of a cloud. Total 10/10
what pan is that ?
Been loving this recipe, make it every week now.
I wanted to try adapting it for waffles. I have one of those Ninja waffle irons which is vertical, so the batter needs to be quite flowy. Any idea how I can thin the batter out? Add some more buttermilk? I still want it to keep it's rise so it stays airy.
Sorry for the late reply, but I believe it's a Finex brand Cast Iron Griddle. No idea what size, but I'd guess 9" or 10"?
FINEX 10" Griddle
Hello Amrith, great question. I haven't tried this batter yet in a waffle iron, have you? If you need to thin it out I would start with a little more buttermilk. This is the best waffle recipe I've had, I recommend trying our Crispy Yeasted Waffle.
Excellent pancakes, this will be my go to from now on. Curious if you can warm the buttermilk-egg mix in the microwave (10 second intervals), instead of the double boiler method. Also, I substituted malt powder for the buttermilk powder and they were delicious. Will be making these again!
Amazing recipe. As a pancake enthusiast who raised 5 children having pancakes be a common specialty of mine. This is my new buttermilk recipe. Thanks
Could one substitute the buttermilk for whole milk?
Is there a reason you wait until the end of mixing the ingredients to add the melted butter? I want to add it when tempering the eggs and buttermilk to save the trouble of melting the butter separately, but feel adding it towards the end has a purpose?
If the batter can be made an hour in advance, won't the batter be flat since the leavening agents with continue to react?
1) When I try to print the receipe, parts of certain pages are missing, for example in the "before you begin" part, the oage ends with "or damaging the nonstick coating." and the next page starts with "taste great. To thicken batter made ...". I tried chaning the margins or even printing to PDF and I get same results. 2) I just did the recipe with low fat buttermilk (can't find full fat for now) and added 20g flour as directed but it feels that the batter was a somewhat too thick and even that the lack of hydration might have prevented the baking powder from working properly. I wonder if I should be adding a bit a more buttermilk or even water to it next time?
