How to make Better Buttermilk Pancakes

Buttermilk pancakes are a real breakfast treat - especially with some blueberries folded in!  It's easy just to grab a box of pancake mix from the supermarket, but it only takes a few more minutes to make them from scratch and they don't  contain any preservatives.  Don't be put off by the buttermilk.  If you don't have it on hand, simply mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let stand for 5 minutes and use that.

See my easy tip at the end of the video for making your own mix ahead of time.

Recipe for Two (makes 7 - 8 pancakes).

1/2 cup flour
1/2 teaspoon baking powder (non-aluminum is best)
1/4 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons sugar
1/2 an egg, lightly beaten
3/4 cup buttermilk
1 tablespoon butter, melted
1 cup blueberries (optional)

Combine all dry ingredients.  Whisk in buttermilk and egg.  Just before the mixture is fully mixed, add the melted butter.

Preheat a griddle or large frying pan, butter lightly, and, using a 1/4 cup measure, drop mixture, leaving some space in between.  When tiny bubbles start to appear on top, flip the pancakes and cook for a minute or two on the second side.  Serve with warm maple syrup.

Our youngest granddaughter loves these with chocolate chips instead of blueberries!

Watch video demonstration:

Crepes

These delicious French pancakes are deceptively simple to make and great to have on hand for a quick dessert or entreé.  I first tasted these as a child when my grandmother would make them for a special treat with afternoon tea.  They were just called pancakes and were served sprinkled with lemon juice and sugar and rolled up.  There is no limit to what you can fill them with:  sauteéd apples with a scoop of vanilla ice cream on top, Nutella and sliced bananas, sliced strawberries with a little sour cream - the possibilities are endless!

1 cup flour
4 eggs
2 tablespoons vegetable oil
2 tablespoons dark rum (optional)
2 teaspoons sugar
pinch of salt
1½ cups milk
Softened butter for cooking

Combine all ingredients in a food processor or blender and process until well mixed.  Allow mixture to stand at room temperature for about an hour.  Transfer to a bowl and stir.

Line a counter with a long sheet of waxed paper.

Heat a crepe pan over medium/high heat and butter lightly.  Use a scant ¼ cup of batter for each crepe.  Pour into pan and quickly swirl to coat the bottom of the pan.  Cook for 2 to 3 minutes until crepe is lightly browned then turn over and cook for a minute or so on the second side.  Turn out onto the waxed paper and repeat with remaining batter.  Makes about 16 crepes.

After the crepes have cooled you may stack them.  They can be kept in the refrigerator for a few days or they can be frozen.  You may reheat them in a microwave or tightly wrapped in foil in a regular oven.

For savory crepes, simply omit the rum and sugar.  You may add finely chopped herbs to the batter if desired.

WATCH THE VIDEO:

BLUEBERRY PANCAKES

On a snowy morning (or indeed any morning!) what could be better than a breakfast of orange juice, hot coffee and just-made blueberry pancakes.  I know it’s so easy to grab that box of mix off the grocery shelf and add water, but with the investment of just a few more minutes, you’ll have pancakes that are so much better. (Video demonstration below).

Blueberry Pancakes

4 tablespoons butter, melted
1 cup flour
2 teaspoons sugar
½ teaspoon baking powder (aluminum-free preferred)
¼ teaspoon baking soda
½ teaspoon salt
1 large egg, slightly beaten
¾ cup buttermilk (see note)
¼ cup milk (1 cup milk if using buttermilk powder)
1 cup blueberries

1. In a medium bowl, stir together the flour, sugar, baking powder, baking soda and salt. (Also add buttermilk powder, if using.) Add the beaten egg to the milk/buttermilk mixture and whisk. 
2. Add the wet ingredients to the flour mixture and stir until just combined.  Add 2 tablespoons of the melted butter and stir.
3. Heat a griddle or large skillet over medium-high heat and brush lightly with some of remaining melted butter.  Add pancake batter, I use ¼ cup of batter for each pancake, and sprinkle with blueberries. 
4. Cook 3 or 4 minutes until small bubbles appear on the top, flip and cook for another minute or two until underside is browned. 
5. Transfer to a warm plate and keep warm in a 150° oven while you cook remaining pancakes. 
6. Serve with warm maple syrup.

        Makes 12-14 pancakes
 
NOTE:  If you don’t keep buttermilk on hand, buy a box of buttermilk powder which keeps for ages in the refrigerator.

Watch the video to see how easy and quick you can prepare great pancakes;