RECIPE #435, DAY #604
ORIGINAL RECIPE: “Buttermilk Pancakes,” from Deborah Madison’s Vegetarian Cooking for Everyone*
TIMING: 20 minutes
DIFFICULTY: Sorta easy, if you have made pancakes before
TOOLS: A griddle pan or electric griddle, spatula, mixing bowl
COOK TYPE: Stovetop or electric griddle
HEALTH: Well, pancakes are usually made with white flour, but these have the added benefit of a premier buttermilk (and dark chocolate, if you add that), and a bit of spelt flour (which you can leave out if you need to). They’re a step above frozen or restaurant pancakes, in almost every case. Just use conscientious butter and a small drizzle of real maple syrup.
EXPERIENCE: My nephew loves to come over for Friday night pizza and a movie. I asked my son what he wanted them to have on Saturday morning, and of course it was pancakes. On Saturday, I just grabbed the first cookbook I saw which I knew had a pancake recipe, and this was it. Everyone always loves these pancakes, but I think they get extra point for that little bit of buttermilk tang.
And a couple hand fulls of chocolate chips in the batter only improves things.
NOTES: You could add chocolate chips, blueberries, berries, nuts and a bit of banana, peanut butter… All good. They can also be served with maple syrup and butter or a fruit butter, whipped cream, peanut butter, fresh fruit, or nutella.
You can keep the pancakes in a 200F oven while finishing the rest.
I always double a pancake recipe. My family is crazy about breakfast and sugar.
- In a mixing bowl, whisk together 1 cup all purpose flour and 1/2 cup spelt flour, 3 tablespoons granulated sugar, 1/2 teaspoon salt, 2 teaspoons baking powder, and 1 teaspoon baking soda.
- Add 1 1/2 cups buttermilk, 2 eggs, 3 tablespoons melted butter, and 1 teaspoon vanilla. Stir just until combined. If not runny enough, add more buttermilk.
- Meanwhile, preheat your griddle to 375F. When hot, pour out batter with space for spreading, about 1/3 cup at a time. Allow to cook until bubbles start popping through the center of the batter. Check bottom to make sure they are golden brown, then flip. Cook until golden brown on second side. Move to a platter. Repeat until all batter is gone.
Serve with fresh fruit, butter, and maple syrup, as well as some roasted bacon and orange juice.
LEFTOVER IDEAS: Pancakes keep remarkably well in both the fridge and freezer. Throw in the toaster oven for breakfasts later in the week (or even later, if you froze them).
*Recipe changed from the original.