I’m always finding ways to use up the second half of my buttermilk carton.
That’s because most of the time the recipes I use call for only a bit, plus it’s not like I’m feeding an army here at home. It’s terribly inconvenient that the supermarket stocks them in such large quantities.
And then, I thought of pancakes.
Yummy, scrumptious, light and fluffy buttermilk pancakes!
I’m a total breakfast person, so pancakes are definitely top of the list when it comes to my idea of an all-day breakfast menu.
The use of buttermilk just changes the whole texture, making it BETTER. And I love it.
Top them off with maple syrup, banana slices, fresh berries, even nuts and whipped cream. Maybe some homemade jam. Or granola and Greek yogurt as a healthier option. And how do stewed cherries with chocolate chips sound?
The possibilities could be endless.
Adapted from Alice’s recipe on Savory Sweet Life
Yield: 12-15 pancakes
- 2 cups plain flour
- 4 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cup low-fat buttermilk
- 2 eggs
- 4 tbsp butter, melted
- 1/2 tsp vanilla extract
- 4 tbsp fresh milk (I used low-fat)
- Fruit, nuts, chocolate, cream/yogurt, maple syrup/honey (of your choice), for the topping
1. In a large mixing bowl, mix together the flour, sugar, baking powder, baking soda and salt. Set aside.
2. Using a blender, blend the buttermilk, eggs, melted butter and vanilla extract on low to medium speed until well combined.
3. Add the flour mixture to the blender in batches, blending for a few seconds between each addition to make sure the mixture is combined. Blend until the batter is smooth and thick.
4. Add the milk to the batter, one tablespoon at a time. The consistency should start to become thicker, a bit like honey.
5. Allow the batter to sit for 1 to 2 minutes while you heat a non-stick frying pan on medium heat. Coat the pan with a bit of butter, or non-stick cooking spray. (This will help removal of pancakes from pan.)
6. Pour 1/4 to 1/3 cup (depending on how big you want them) of pancake batter onto the pan. Cook until you see bubbles form on the surface of the pancake.
7. Using a spatula, carefully but quickly flip it over. Cook until golden brown.
8. Repeat steps 6 and 7 until you have used all the batter, making sure to coat the pan each time you cook a new pancake. Serve immediately! 🙂
**NOTE: Pancakes are best made to order, so eat them fast! Otherwise, if you really must: spread them on a baking sheet lined with aluminum foil and keep warm in a 95 degrees C (approximately 200 degrees F) oven for up to 20 minutes.
**ALSO NOTE: If you don’t have a blender, you can always whisk the ingredients together by hand. But the blender just helps to get everything perfectly smooth!
I had mine with maple syrup, bananas, strawberries and icing sugar. Also soy milk! Now, have I tempted you to cook something for breakfast this weekend? They only take 20 minutes to prepare!
Do the strawberry hearts look familiar? 😉 You can learn how to cut them here.
Oh, and about pancake mixes… FORGET THEM.
Each time I see them sitting pretty on the isle with a picture-perfect stack of mouth-watering pancakes slapped on the cover of the box, I let them pass me by.
It’s totally not worth it; I cannot even begin to understand why people would eat mixes out of boxes when you can make them on your own, fresher and healthier (just go easy on the syrup- but then again how can you).
I grew up eating homemade pancakes because my Dad learned to make them. It was the thing to look forward to every Saturday morning. Of course, from time to time, we did have our pancakes at McDonald’s instead, and I love those indulgences too 😉
Let me remind you that buying convenience isn’t going to buy you a healthier diet. A simple rule of thumb: good (healthy) food is always quickly perishable. And that means not those with a shelf-life of two years. Go figure.
I honestly can’t wait to cook breakfasts like these for K in the future. I’m such a domestic at heart it’s hard to believe sometimes. x