Light and fluffy pancakes, just in time for Shrove Tuesday!
Ingredients
2 c All-Purpose Flour
4 t Sugar
1 t Salt
1 t Baking Powder
½ t Baking Soda
1-1/2 c Buttermilk
½ c Milk
2 lg Eggs
4 T Unsalted Butter, melted
Extra Butter for the pan
Method
Whisk the dry ingredients together.
In a separate bowl, whisk the wet ingredients together.
Add the dry ingredients to the wet and stir with a wooden spoon. Don’t overmix, just enough to combine the ingredients – just as you would for muffins. A couple of lumps are okay.
Heat a non-stick pan over medium-high heat. When the pan is hot, swirl in a tablespoon of butter. Scoop in two big soupspoons of batter for each pancake. Don’t overcrowd the pan. Gently turn over each pancake as a couple of bubbles form on the surface. Cook each pancake until the centre of each is firm to the touch.
Variations
For blueberry pancakes, drop a few blueberries onto the wet batter after spooning the batter into the pan. Cook as above.
For whole wheat or spelt pancakes, substitute one cup of desired flour for the all-purpose flour and proceed as above.
You can also stir in finely chopped, toasted nuts (walnuts, pecans, etc) to the dry ingredients and proceed as above.
Blueberry Sauce
Add two cups of fresh or frozen blueberries (wild blueberries, if you can get them) to a small saucepan and cover with about ½ a cup of honey (no need to measure, you can eyeball it – a little more is okay). Sprinkle in ½ teaspoon of ground cardamom or ground cinnamon. Place the pan over medium heat and cook until the mixture is gently bubbling. The juice from the berries will thin the honey and make a nice sauce.
You can use just about any berry, cherry or other soft fruit to make this sauce.
2 c All-Purpose Flour
4 t Sugar
1 t Salt
1 t Baking Powder
½ t Baking Soda
1-1/2 c Buttermilk
½ c Milk
2 lg Eggs
4 T Unsalted Butter, melted
Extra Butter for the pan
Method
Whisk the dry ingredients together.
In a separate bowl, whisk the wet ingredients together.
Add the dry ingredients to the wet and stir with a wooden spoon. Don’t overmix, just enough to combine the ingredients – just as you would for muffins. A couple of lumps are okay.
Heat a non-stick pan over medium-high heat. When the pan is hot, swirl in a tablespoon of butter. Scoop in two big soupspoons of batter for each pancake. Don’t overcrowd the pan. Gently turn over each pancake as a couple of bubbles form on the surface. Cook each pancake until the centre of each is firm to the touch.
Variations
For blueberry pancakes, drop a few blueberries onto the wet batter after spooning the batter into the pan. Cook as above.
For whole wheat or spelt pancakes, substitute one cup of desired flour for the all-purpose flour and proceed as above.
You can also stir in finely chopped, toasted nuts (walnuts, pecans, etc) to the dry ingredients and proceed as above.
Blueberry Sauce
Add two cups of fresh or frozen blueberries (wild blueberries, if you can get them) to a small saucepan and cover with about ½ a cup of honey (no need to measure, you can eyeball it – a little more is okay). Sprinkle in ½ teaspoon of ground cardamom or ground cinnamon. Place the pan over medium heat and cook until the mixture is gently bubbling. The juice from the berries will thin the honey and make a nice sauce.
You can use just about any berry, cherry or other soft fruit to make this sauce.
Of course, these taste great when served with good, smokey bacon.
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