The holidays are over and we should take the time to relax, sleep in, spend time with family and eat big lazy breakfasts that keep us full for most of the day so we only have to cook once! Here is my favourite pancake recipe – I just made a huge batch this morning! Don’t worry if you don’t have buttermilk, below I give you a quick way to make your own!
Buttermilk Pancakes
Yields: 12 (5 inch) pancakes
Ingredients:
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk*
1/2 cup milk
3 eggs
1/3 cup butter, melted
*If you do not have buttermilk: Combine 6 Tbsp of white vinegar with 2 1/4 cups milk in a bowl and set aside for 5 minutes to “sour”.
1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
*If you do not have buttermilk: Combine 6 Tbsp of white vinegar with 2 1/4 cups milk in a bowl and set aside for 5 minutes to “sour”.
Method:
1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot. Top with your favourite syrup and fresh fruit.
Food Styling & Photography By: Julie Miguel
Food Styling & Photography By: Julie Miguel
With Love,
Daily Tiramisu
