Scenario: It's a gloomy Sunday morning, the grey skies cause us to sleep in undisturbed by light, alarm clocks, or annoying fire alarms, and we accidentally wake up at 11am. The time for breakfast is long over, I mean, even McDonald's stop serving breakfast at 11am, but we're hungry! What do we do?
Sunday brunches have long been my favourite occasions. Past brunches we've made waffles and french toast, but today Nick craved pancakes. So I went to make them. Well...I made the batter, and Nick cooked them...I can't take all the credit.
The buttermilk + baking soda + baking powder made them the lightest, fluffy pancakes we've ever had! It's not too bad for you either health wise, as the entire recipe only has 2 tablespoons of butter, and if you use a good non-stick skillet, you don't even have to grease the pan.
This is definitely a Sunday brunch staple from now on. Served with ripe pineapple, raspberries, blackberries and thick sliced crispy bacon...they make any gloomy day brighter.
Fluffy Buttermilk Pancakes
makes approximately 22 (3 inch wide) pancakes
approx prep time: 10min
approx cook time: 10min
1 cup of buttermilk + a bit more for adjustment
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
2 mixing bowls (small and large)
1) Combine flour, sugar, baking powder, baking soda, and salt in a small mixing bowl.
2) Whisk egg and melted butter into 1 cup of buttermilk into the large mixing bowl.
3) Pour the flour mixture into the wet ingredients and whisk until lumps are gone. If the batter looks too thick to pour, add more buttermilk until it is a pourable pancake mixture texture.
4) Heat a large non stick skillet over medium heat. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Serve immediately, with a pat of butter and maple syrup, and side of bacon and fruit.
Modified from original recipe here.