The boyfriend and I just celebrated our 5th anniversary with an all day at home eating feast two Sundays ago. We started off the morning with buttermilk pancakes and smoothie and ate the day away with different variations of quesadillas and homemade guac. The Buttermilk Blueberry Muffin from my last post was the result of leftover buttermilk from the makings of these pancakes.
I was never one to commit to a quart of buttermilk and always made substitutions with lemon juice. Although lemon juice/milk is a good sub, I don't think it wholly captures buttermilk's rich, creamy, tangy qualities. Since it's our anniversary, I splurged on the real deal and found ways to use it up. It's not too bad with biscuits and muffins on my mind all week.
I pick a pretty basic buttermilk pancakes to experiment, and they turn out quite impressive. I like the taste that buttermilk lends. It's rich and buttery yet light and fluffy. These pancakes are not too sweet which make them perfect complements to a pile of fruits and generous drizzle of honey/ maple syrup.
recipe adapted from Oh Sweet Basil
makes about 8-12 pancakes
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 cups flour, sifted
2 tablespoons sugar
2 eggs, slightly whisked
2 cups buttermilk
2 tablespoons coconut oil, melted
2. In a separate bowl, whisk together eggs and buttermilk.
3. Drizzle in coconut oil as you continue to whisk.
4. Switch to a wooden spoon and make a well in the middle of the dry ingredients.
5. Pour in the wet ingredients and stir until just combined. Be careful not to over-mix. Lumpy batter is ok as long as there are no pockets of flour.
6. Heat cast iron pan on medium and grease with oil. Scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.
7. Repeat with the rest of batter. Serve warm with a side of fruits and a good drizzle of honey or maple syrup!
|2 semi good looking pieces + 1 bite size piece