Buttermilk Pancakes for Breakfast

The last week it was fairly warm over here in Saskatoon. In fact, it was so warm that I kept the window open over night. For some reason or another that makes me sleep better and I am much more refreshed in the morning. As a result, I got up at 6 a.m. (for some that is early, for others it’s late) and made pancakes from scratch. For some reason I thought pancakes are naturally made with buttermilk. When looking in my Canadian Cook Book though there was no Buttermilk Pancake recipes to be found.

Of course I don’t give up that easily so I checked my husband’s home eco recipe book. Nope, no luck there either. Frankly, those two are the only general North American cook books so I had to resort to the internet. One quick search on Google and voilá I found my recipe at Canadian Living. The great thing about the page is that you can enter the amount of servings you would like to have on the left hand side. Since I didn’t want too much I cut the recipes in half but I will give you the full recipe here.

Ingredients:

– 1 1/2 cups flour
– 3 tbsp. sugar
– 1 tsp. baking powder
– 1 tsp. baking soda
– 1/4 tsp. salt
– 1 3/4 cups buttermilk
– 1 egg
– 2 tbsp. butter, melted
– 2 tsp. vanilla

Mixing this up is fairly simple. First you combine all your dry ingredients in a bowl and set that aside. Melt the butter and measure 2 tbsp. and combine that with the other liquid ingredients. Then pour that mixture over the dry mix and stir until just combined. It will be light and fluffy.

Tip 1: Make sure that the buttermilk and egg are not too cold, otherwise you butter will harden again and mixing will be difficult.

Heat your frying pan, preferably one with a low edge and grease it with oil (not butter). Pour the batter onto the hot pan, using as much as you like. Let it cook until bubbles form, then flip the pancake over. Make sure both sides are nice and brown. Serve hot with maple syrup, chocolate syrup, jam, whipping cream, whatever you like.

Tip 2: To change things up a little bit I added cocoa powder half way through the batter. You have to add another splash of buttermilk but it works nicely and you get some lovely chocolate pancakes.

Usually I use the Aunt Jamaima Buttermilk Pancake Mix, which makes great pancakes. But come to think of it, making it from scratch is not that much more difficult, unless you have no buttermilk. They tasted great, were light and fluffy and melted in my mouth. Maybe I should get up at 6 a.m. more often to make pancakes, or waffles.

Happy Baking!