Saturday Morning Buttermilk Pancakes

PEOPLE. Is there anything better than waking up on a Saturday morning and gobbling up some fluffy, hot pancakes? I didn’t think so. Well, coffee is a close second. But still, pancakes are wonderful. And I absolutely hate buying the bagged mix. Even the “organic” or whole wheat mixes still contain so many unnecessary ingredients and additives. Don’t believe me?

This is the ingredient list in Aunt Jemima buttermilk pancake mix:

INGREDIENTS: ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, LEAVENING (SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), SALT, DRIED BUTTERMILK, CALCIUM CARBONATE.

CONTAINS WHEAT AND SOY INGREDIENTS.

I am wary of anything that only requires you to add water. And has dried milk???

Anyway. Onto my beautiful fluffy pancakes.

IMG_5174

The secret ingredient to make your pancakes brunch-worthy is buttermilk. Not many people just happen to have buttermilk in their fridge on a Saturday morning, so I’m giving you a little tip on how to make your own! It’s so simple and only takes 5 extra minutes.

Stop talking Alessandra, just give me the recipe!

Ingredients:

  • 1 cup all-purpose flour (or 1/2 whole wheat, 1/2 all purpose)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup granulated sugar
  • 1 pinch salt (1/8 tsp)
  • 3 tablespoons butter, melted and cooled slightly
  • 1 cup buttermilk*
  • Butter and canola oil for cooking

Instructions:

Pre-heat your oven to 200 degrees F.

In a small bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside. In a separate, medium bowl, whisk together butter, egg, and buttermilk. Gently stir the flour mixture into the buttermilk mixture until JUST combined. Over-mixing will yield hard pancakes.

Place a large, non-stick pan or griddle over medium heat. Melt about 1/2 tablespoon butter and add a splash of canola oil to prevent the butter from burning. Cook about three tablespoons of pancake batter for each pancake, flipping cakes after about 2 minutes or until bubbles come up to the surface and “pop”. Cook for 2 minutes on the other side.  Add more butter and oil for each new batch of pancakes. Between batches, place cooked pancakes on a a plate and place in the oven to keep warm.

Add your favorite toppings, and enjoy!

Recipe yields 6 medium-sized pancakes.

*To make your own buttermilk, simply add one tablespoon white vinegar to one cup of milk (any fat content is fine, I used skim). Let this mixture sit on the counter for five minutes until the milk begins to curdle. Bam, now you have buttermilk!

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