Fluffiest Buttermilk Pancakes
Just discovered that I can use my iSi whipper to make pancakes. These were the fluffiest ones I have ever had – just used my standard buttermilk batter. Had some trouble finding just the right consistency. The ones shown in the video were not the best. A later batch that was more aerated was awesome.
Great video! But now I have flat-top and egg yolk envy! What size whipper did you use? One cream charger for a 1 pint bottle seems to work well with most batters But letting it sit does affect the consistency. I’ve been learning a lot about air as an ingredient with rest times – a home test kitchen luxury that’s very different from the rush of restaurant service.
Credit where credit is due – I just discovered the iSi blog from @louisachu on Twitter.
I have the Thermo-whip (1 pint)
No worries! Credit is due to you for trying it out. We used a 1 pint Creative Whip and you should have had similar results with your Thermo Whip right away. But again, there are differences depending on your batter, how much you shake it, how long you let it sit – just like any recipe. But happy it worked out in the end!
I think being at 7000 feet above sea level is going to make a difference also. After I got this Whip a few years ago, I tried all kinds of foams and emulsions. Haven’t used it very much since then. I just ordered a bunch more cartridges, so I’ll probably be doing more. Any suggestions for good ideas?
That’s right – I always forget you live in Cloud City.
Have you tried the tempura batter? That’s AMAZING for veg, chicken, fish. Also, the now classic cool/warm El Bulli gin fizz – be forewarned that the original recipe is extremely sweet. BTW for pancakes/waffles – or chicken and waffles – try half melted/cooled butter, 1/4 sour cream, 1/4 whole milk, maple syrup to taste – charge with 1 cream charger – flavorful foam for crunchy crust.
Sounds incredible. Will definitely try that last one soon. Are you associated with iSi?
Louisa is so right. The foam on some crispy belgian buttermilk waffles was perfect. I used Mexican cream instead of sour cream. Perfect! Thanks, Louisa.