Monday, April 27, 2009

Buttermilk Pancakes


周末ㄉ早餐,來幾塊pancakes+maple syrup,整天心情都很好 ,今天雖然不是周末,但是有mid-week blue/cubicle blueㄉ人,更是要吃幾塊,來治療一下鬱卒ㄉ心情 ...以前做ㄌ幾次pancakes,但這次做ㄌ聞名ㄉbuttermilk pancakes...
(Sony Cybershot W7)


Reference: http://en.wikipedia.org/wiki/Buttermilk
Buttermilk pancakes是相當聞名ㄉpancakes,材料裡ㄉ酸酸buttermilk,並非很richㄉbutter+milk, just the opposite,而是低脂ㄉ,因為在以前是做butter剩下ㄉ副產品,現在buttermilk多是專門製造,在牛奶中加入乳酸菌發酵,不過還是低脂...buttermilkㄉ酸度和baking soda反應,形成氣泡,產生氣孔,造成膨鬆口感,這兒用ㄌ少量ㄉbaking soda,baking soda比baking powder好一些,baking powder一般含有更多ㄉ化學東東,尤其含有爭議ㄉ鋁化合物,雖然現在也可買到不含鋁ㄉbaking powder,但是一般市面上並不普遍, baking soda+cream of tartar(釀酒後橡木桶裡產生ㄉ白色酸性結晶物),是另一種baking powderㄉ替代品...

Reference: http://en.wikipedia.org/wiki/Maple_syrup
Maple syrup通常是是由sugar maple, black maple, red maple, silver mapleㄉ汁(sap),收集來加熱,煮沸,煮稠,剩下像糖漿ㄉ產物,最早由美洲原住民開始,市面上是較淡色ㄉgrade A maple syrup,底下也分幾級,但是美國東北新英格蘭數州,盛產maple syrup聞名地區,當地居民ㄉ所好,則是深色,香味較濃ㄉgrade B,就好像brown sugarㄉ香味,是white sugar遠遠比不上ㄉ,可惜市面上找ㄌ許久,還是沒找到grade B maple syrup, maple syrup昂貴是在於其製造收集過程,在早春楓樹汁液開始快速流動時,在每一棵糖楓樹皮上鑽洞掛上桶子來收集之後,40公升ㄉ樹汁,濃縮成一公升ㄉmaple syrup...這兒在University of Minnesota ㄉThe Landscape Arboretum,早春時,就可看到其收集楓樹汁ㄉ過程,好幾年前拍過照片,舊電腦當掉後,不知道哪兒去ㄌ...maple sryup加拿大ㄉ產量占全球maple syrup 總產量80%以上,多在魁北克地區(好多年前和爸媽去過,像歐洲ㄉ加拿大省份,風景優美,只說法語,英文稍微通,我ㄉ101法語,還鬧ㄌ一些笑話...),美國則以新英格蘭數州最具盛名,Vermont州為冠...這瓶是加拿大來ㄉ,沒找到Vermont,怪哉,想支持美國本土產品也沒機會...


  1. Buttermilk...想買全天然ㄉKemps牌,但是沒小包裝...
  2. Mixing pancake batter...separate dry ingredients from wet ones...乾濕材料分開...
    _1 cup all-purpose flour(中筋麵粉)
    _1/4 tsp baking soda
    _1 egg
    _1 carton(238ml) buttermilk + 3 tbsp 1% milk
    _2 tbsp vegetable oil
    _1/4 tsp salt
    _1/2 tsp sugar
    鍋燒熱至水滴下散成小滴,滾向四處,中火烙...不沾鍋較易烙,但易吃進鐵氟龍/凱氟龍...
    (如果像我一樣是用不鏽鋼鍋,火候控制就更重要,按情形調整,多試幾次不同溫度,應該會有改善...)
  3. Yummy pancakes...
  4. Spring Tree 100% pure maple syrup from Canada, grade A dark amber...
  5. 一家都愛吃ㄉ早餐,也可加上butter, strawberry/blueberry sauce or fresh fruits...
    Pancakes也可做成不同口味ㄉ,如: blueberry...

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