01 October 2013

Design change and the best pancakes ever

Good morning everyone.   Do you like the new look of the blog?   I was in the mood for a color change.

I have a delicious pancake recipe to share with you this morning!   My kids are big pancake eaters.  Any style, any size, any fruit.  This one highlights the mulberries from my yard but using any berry or soft fruit like banana or peaches would work as well.  If you don't have buttermilk, you can use regular milk and add 2 tsp of lemon juice to it for that same tangy flavor.

Buttermilk Pancakes
1 C whole wheat flour
1 C all purpose flour
1 C quick cook oats
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
3 TBSP sugar
(1/2 tsp nutmeg - optional)
2 large eggs
2 tsp vanilla
2 1/2 C buttermilk
4 TBSP melted butter + 1 TBSP for the pan

-combine dry ingredients (first 7 (8 with nutmeg) )
-combine eggs and vanilla and 2 cups of the buttermilk, reserve 1/2 C buttermilk for adjusting consistency)
-Mix wet ingredients into the dry, stirring gently just enough to combine.  add remaining 1/2 C buttermilk if it's too thick.

 (helpful hint - mulberries stain, a lot.   Use gloves.   Which I did not.)

 -drop into skillet preheated to medium heat.   Some days I make monster size, other days tiny silver dollar pancakes.   It all depends on the day.    Sprinkle the fruit onto the top of the pancakes as it starts to set up in the pan.   When you see bubbles appear in the center, it's time to flip over.   

-serve warm with syrup or honey. 

This recipe makes about a million pancakes.  When we are finished with breakfast, I spread the remaining pancakes on a baking tray lined with a little plastic wrap and put them in the freezer.  When they are frozen, into a zip bag they go to wait in the freezer for another day.   I can pull out 3-4 individual pancakes and warm them in the microwave when we have a rushed morning. 

Enjoy your breakfast!

mint optional for decoration :)

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