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Posts Tagged ‘Buttermilk Pancakes’

I wake up to my younger son informing me that he is starving and if I could please make him pancakes with honey mixed into the batter. My knee-jerk reaction is to say no but I quickly remind myself that one of the reasons I stopped working is to take the summer off with the kids and have time to do things like this. So off to the kitchen I go.

I know that we no longer have any instant pancake batter so I open my trusty 10-year-old chef’s notebook and look up a pancake recipe. I find one and it calls for buttermilk. I actually have buttermilk in my fridge, left over from making Red Velvet Cupcakes over the weekend. All the other ingredients are staples. I also have blueberries which I decide to throw in for some of the pancakes and the bag of mini chocolate chips that I have in pantry. I believe I bought the bag two years ago (or was it three) and bring it out solely for this purpose. I am now down to a scant quarter cup.

The reason I am so agreeable in making pancakes this morning is that having no real schedule this summer has also meant that we have had no really nutritious breakfasts. The kids are grabbing cereal at 10 am or a piece of toast when the hunger pangs strike. This was my chance to give them something substantial. Another bonus of pancakes is that it is one of the few things that my kids get to choose how they want to eat it. Plain, with chocolate, with fruit, with honey, with syrup. The choices are as endless as the ingredients you want to get rid of in your fridge.

I also used local honey for this recipe. The honey taste did not come out as distinctly as I had hoped but I know for certain that it rounded out the flavors better than sugar could. This recipe makes a pancake that is light and fluffy with the right amount of tanginess.

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 Tbsp honey (you can substitute sugar if you need to)
  • 2 large eggs, lightly beaten
  • 3 cups buttermilk
  • 4 Tbsp unsalted butter, melted
  1. In a bowl, combine all the dry ingredients, whisking to combine.
  2. Combine all the wet ingredients and whisk into the dry ingredients. Mix until just all combined. A few small lumps are okay.
  3. On a hot griddle over medium heat, pour batter in by the 1/4 cup to make 4-5 inch pancakes (I find that this is the size that works best with my kids).
  4. If you are adding any other ingredients, do so now. Once the tell-tale bubbles have began to burst and now look like craters, flip the pancakes over to finish cooking.
  5. Place on a cooling rack (versus a plate or platter). This allows the steam to escape on the bottom side which keeps the soggy-ness to a minimum. A great consideration if you are thinking of storing any leftovers.

Other ingredients you may add:

– 1/4 cup malt powder

– 2 tsp cinnamon

– zest of one lemon

– 2 tsp pumpkin spice

Makes 12- 14  4-inch pancakes. Recipe may be divided.

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