Posts tagged pancakes


I have been attempting to do buttermilk pancakes from scratch for a while now and experimenting is the key, I must say. The basic foundation is pretty much the same as any recipe. It’s just a matter of little bit of this and a little less of that, to find that perfect balance. But it’s all a personal preference, really. After many tries, I think I have found what works for me. Light and fluffy and bursting with flavor. Definitely beats the boxed stuff any day.

Of course, regular milk works but I really prefer the subtle flavors of buttermilk and have gotten used to doing it this way, everytime.

It takes a little bit more work and care, though, to make the “perfect” pancake. For one, you must not over mix the batter, which I know I have done one too many times. And be vigilant about cooking it in perfect timing without any burning or under cooking. Time really depends on individual circumstances (i.e. type of stove, etc.) that’s why I don’t like to say to cook it for so many minutes before flipping over. You must learn to feel things yourself. Takes a little practice, for sure.

And so with this recipe, I want to give a final word to a couple of old ladies: Aunt Jemima… the family is now officially disowning you. Oh, and Mrs. Butterworth… it’s been nice knowing you, too.

Ingredients (2-3 Servings):
1 cup All-Purpose Flour
1 tbs Sugar
1/4 tsp Salt
1 tsp Baking Powder
1/4 tsp Baking Soda
1 cup Buttermilk
1 Egg
2 tbs Unsalted Butter
1 tsp Vanilla Extract

In one mixing bowl, combine flour, sugar, salt, baking powder and baking soda. In a second bowl, add butter and microwave for a few seconds to melt completely. Then add buttermilk, egg and vanilla extract and whisk together. Add the liquid ingredients into the dry bowl and mix for about half a minute or so, or just when everything is combined but still lumpy. Do not over mix. Set aside.

Now, heat a griddle in medium heat. When fully heated (a few minutes), lightly grease the surface with butter, oil or cooking spray. Pour batter and cook in batches. When bubbling appears, it’s time to flip. Cook the other side for less than the time you cooked the first side. Peek underneath every now and then to make sure you don’t overcook. Serve with maple syrup, butter, berries, walnuts and what have you.

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Berry Berry Good Pancakes

Good morning, ya’ll! Well, I had some batter left in the box and a few berries (blue, black & rasp) in the fridge, so I decide to go for a big breakfast today. Nothing like fresh fruits in your pancakes, I tell ya. A big breakfast once a week is not bad at all. Especially when it’s prepared the healthy way.

By the way, I sliced the berries so the juice would bleed when cooked. It’s a good thing, trust me!

Ahhh!! Now, I can say…. CARPE DIEM!

Ingredients: Pancake Batter, Berries (your choice), Walnuts, Pure Maple Syrup, Margarine with no Hydrogenated Oils, Mint Leaves

Directions: Slice berries in half and fold in with prepared batter along with some walnut pieces. Cook in non-stick griddle. Be careful not to overcook or it’ll dry out. Serve with butter and syrup. Garnish with mint leaves and more walnuts, if you want.

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Peach Pancakes

I just found this pic from the archive folder. It was taken  a couple of years ago when I was still riding high on sugar. Well, for what it’s worth, I’d like to simply think it was good stuff back then – and it was, really – but I definitely would skip the confectioners sugar now, obviously. And the canned peaches? Well, I had it. Besides, I thought the syrup was a nice alternative to the usual maple variety. However, if I did this again today, I’d probably stick to good ol’ berries and nuts, I think.

But hey, nice pic, ain’t it?

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