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:
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.
