Saturday, 9 June 2012

Good Morning! | A Breakfast Post




Mornings on weekends. I don't know...there's just something relaxing about them; well, apart from the obvious yes-it's-the-weekend-I-don't-have-to-go-to-school-and-work-so-instead-I'll-just-sleep-in sort of reason. Although, in my reasoning, you have to wake up early to enjoy a sleep in.
Anyway, this particular morning, we had leftover buttermilk from something (goodness only knows what), so mum and I colab-cooked buttermilk pancakes (colab meaning she made herself gluten-free and I made my brothers and myself normal pancakes. For gluten free, hers were pretty good).
This is a really easy recipe (not that pancakes are especially hard), and it sort of changes every time we make it...blueberries one week, raspberries next, buttermilk or vanilla or I think once even choc chip...hmm. I should do that again.
So yeah. Here's the recipe:

Fluffy Buttermilk Pancakes:
(Feeds about four extra hungry people, or six relatively normal appetite-d people)

1 cup of self raising flour
Pinch of salt
2 tbs of caster sugar
2 eggs
1/2 cup of buttermilk
1 tbs of melted butter
Vanilla extract
(Approx. 1/4 cup of extra regular milk because buttermilk can be very thick)

  1. Put the flour, salt and caster sugar in a medium bowl. Mix to combine.
  2. Make a well in the centre and add the eggs. Stir until it's sort of a thick paste/until there are no lumps. Lumps are evil...
  3. Add the buttermilk gradually, with the melted butter and vanilla extract until combined. Now this is the only "tricky" point: if the batter is to thick (if it drops off the spoon really slowly), add a tablespoon of regular milk at a time until it is thin enough to pour.
  4. Fry on a preheated and buttered frying pan until small bubble for on top of the pancake. Flip over and cook until brown on the other side.
  5. Spread/drizzle with your topping of choice. Some of my personal favourites are: butter and maple syrup; jam and cream (like pikelets); bacon, whipped cream and maple syrup--don't judge me! :); and I'm sure most people would put bananas and blueberries or something on their pancakes, but I can't stand bananas so I'm not going to suggest that.
Other variations of this recipe can be such as-
  • Plain pancakes: omit the buttermilk and use regular milk.
  • Oat pancakes: weird as this might sound, oat pancakes are soo good and much healthier for you. Add 2/3 cup of rolled oats to the flour at the beginning; however, when extra oats are added more milk must also be added. Oats make the mixture really dry!
  • Berry pancakes (blueberry, strawberry, raspberry, etc.): add 1/2 - 1 cup of berries once all liquid has been added.
  • Choc chip: add 1/3 - 1/2 cup of choc chips to flour at the beginning...maybe these should be eaten as dessert pancakes?
  • Gluten free pancakes: umm, basically just use gluten free self raising flour (or plain gluten free flour with 2 tsp of baking powder). I tried one of mum's and I couldn't tell the difference between GF and regular. Seriously.
What are your thoughts on toppings? Or variations? Or pancakes? Or...what are you thinking in general?







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