Part 3/8:
To kick off, Sam combines water and buttermilk. The buttermilk adds both flavor and acidity, enhancing the overall balance of the dish. Yeast is introduced, a key component that aids in creating air pockets in the pancakes, making them lighter and fluffier. After mixing, the batter is left in a warm environment to ferment for about an hour, allowing the flavors to develop.
While the batter is allowed to proof, Sam prepares the dry ingredients including all-purpose flour, salt, baking soda, and sugar. He highlights the significance of adding salt at this stage, aware that it can kill yeast if added too early. Sam meticulously weighs each ingredient, demonstrating the precision that underpins great cooking.