美式早饭Buttermilk Pancake 白脱牛奶薄饼

特色

做法

• 做法：
• 1.鸡蛋加糖打散，加入buttermilk搅拌均匀。
• 2.依次加入面粉，baking powder，baking soda，盐，融化无盐butter，香草精。慢速搅拌均匀，完全没有颗粒，用橡皮刀翻一下。
• 3.不粘锅喷上色拉油，开中小火预热，把模子放进去，倒入面糊，面糊的高度不可以高过模子一半，过一会儿面糊会涨起来，所以一定不能倒多，过多会溢出来，即使不溢出来超过模子的横杠（图示）就不能托模子了。
• 大概2分钟后面糊表面有很多小气孔就基本成型了，提起模子托模子，再煎另外一面，成金黄即可。

小贴士

• 备注：我买的这个模子的好处就是不用抹油成型后拿小铲子一敲就下来了，托模子很方便，而且只要面糊浓度合适面糊保证不会从底部流出。
• 吃的时候最好配枫叶糖浆，或者打发的鲜奶油，跟水果
• 这个分量正好做4个小猪头，咱们的早饭，意大利香肠，牛奶，煎饼，苹果麦片，水果等等。
• butter milk，中文叫白脱牛奶、脱脂奶。是从一种全脂奶油中加工牛油之后剩下的产品，带有酸味，比较浓稠。我国常翻译为酪乳，它比普通牛奶的脂肪含量要低得多。现在的buttermilk多数是经过发酵，来模仿那种传统的口味的。
• Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates (e.g., Middle-East, India, or the Southern USA) where fresh milk would otherwise sour quickly. It is also popular in Scandinavia, despite the cold climate.[1]
• Whether traditional or cultured, the tartness of buttermilk is due to the presence of acid in the milk. The increased acidity is primarily due to lactic acid, a byproduct naturally produced by lactic acid bacteria while fermenting lactose, the primary sugar found in milk. As lactic acid is produced by the bacteria, the pH of the milk decreases and casein, the primary protein in milk, precipitates causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be thinner whereas cultured buttermilk is much thicker.[