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Special | 3m 3s | Video has closed captioning.
"Very often, especially during the holidays, I buy cream—and very often I have cream left over. After a week or so I put that cream in the food processor and make butter—we can always use butter. And of course, with the butter you also get buttermilk. Occasionally I will use the buttermilk to make pancakes, which is easy to do. I serve them with whatever fruit I happen to have around."
Aired: 09/04/20
(soft upbeat music) - Hi, I'm Chef Jacques Pépin, and this is American Masters At Home.
And now I'm going to make buttermilk pancake.
Okay 1/2 a cup of buttermilk, 1/2 a cup of flour, 1 egg, a little dash of vanilla, and maybe a 1/4 a teaspoon at the most of baking powder.
Okay, I'll put it back in there.
It's gotta be easier for me to do the pancake with this.
And now I have a tablespoon of oil and a tablespoon of butter here, oh, and a dash of sugar in there, I'll put.
I put about Three, four tablespoon.
I can do them smaller, bigger, they cook a couple of minutes on each side.
And usually we serve that with a bit of maple syrup.
Sometime I put raspberry, strawberry here.
I'm putting a couple of grapes, why?
Because I have a couple of grape here, I don't want them to get spoiled.
So maybe I'll put a couple of those with this, cut them in half maybe.
Here we are, with a bit of maple syrup.
That's gonna be a nice garnish.
Let's see my pancake now.
Okay, here it is.
That's it, okay, well they're about cooked, well, they are brown on this side, on both side.
Oh, three will probably be a lot.
Maybe a little bit of this in the middle, a bit of the syrup around.
You can even put a dash of powder sugar on top, and that's it.
And this is my buttermilk pancake, enjoy it, and happy cooking.
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