This was my first time making pancakes from scratch and they were NUM! When I was younger my sister and I made pancakes a few times but they were from a box mix and were not nerely as good as THESE. The addition of buttermilk made these pillowy puffs of dough nice, moist and flah-fee! I topped these suckers off with a blueberry sleury, maple syrup, and it was the perfect start to the weekend.
Fluffy Buttermilk Pancakes
recipe from Radishes and Rhubarb
Makes 6, 6-inch pancakes
1 cups all-purpose flour
1 tablespoons sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1 cups well shaken buttermilk
1 large eggs
1/8 cup vegetable oil
Mix dry ingredients together in medium bowl. Add all wet ingredients at once and stir just until combined. Do not over mix, batter will be slightly lumpy. Lightly coat skillet with oil. Heat to medium low. Drop 1/4 cup of batter onto heated skillet. Cook on first side until bubbles begin to form on surface, 2-3 minutes. Flip over and cook another 2-3 minutes until golden brown and centre springs back when lightly touched. Serve warm with maple syrup and blueberry sleury. Keep warm in a 200F oven while you make the rest of the pancakes.
Put a couple handfuls of frozen blueberries in a saucepan and add a tablespoon of water. Cook until blueberries begin to break down and soften (4-5 minutes). They will begin to release a bit of liquid. Add more water if sleury looks too dry and sugar to taste.
Labels: breakfast - Sunday, March 7, 2010