What’s For Breakfast :: Buttermilk Pancakes

My daughter gets very excited when I ask her on a Saturday or Sunday morning if she wants pancakes for breakfast.  I really like the Multigrain recipe I found in Kitchen Sense by Mitchell Davis but this morning I thought I’d try the buttermilk recipe.  If you don’t have some buttermilk in the fridge – don’t fret – just add in some sour cream to get the same effect!  Enjoy your weekend lovely dandelion moms and dads!

These pancakes are really tasty as is, but you can add in some chocolate chips, blueberries, banana slices or even some nuts.  I think some chopped walnuts would taste great with some banana slices on top!  Yum!

Recipe

Makes 3 or 4 servings:

About 4 tablespoons (1/2 stick) of unsalted butter (I use about 1/4 stick and add in more milk)

1 cup unbleached all-purpose flour

2 teaspoons sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 large egg

3/4 cup buttermilk

1/4 cup milk (I used 3/4 cup goats milk and 1 – 2 tablespoons of sour cream – still together well).  This gives the same flavor as buttermilk.

Heat some butter in a heavy frying pan and add in some of the batter.  I like to make them large so I just fill the pan.  It is recommended that you turn down the heat once the pancake has set and wait to flip until the top is bubbling.  Serve while hot!

Recipe comes from Mitchell Davis Kitchen Sense cookbook (with a few adjustments).  Enjoy!