Today I made buttermilk pancakes, only because I had close to a litre of buttermilk left, which expires on Tuesday. I made banana bread yesterday, and I am making two more loaves tomorrow. I wish buttermilk came in smaller sizes.
My recipe is loosely based on one from about 15 years ago. My friend's grandmother's Mennonite cook book. I don't remember that recipe, I never used it. My version is what I've always made, and it's so easy, it's always in my head.
You'll need:
-2 cups buttermilk
-2 cups flour, I used 1.75 cups plain unbleached and .25 whole wheat, hence the speckles *
-1 egg
-a pinch of salt
-a bit of sugar, I use very little, maybe a teaspoon worth
-about a tsp of baking soda
-1-2 tbsp oil
All you need to do is beat the egg into the buttermilk, sift the dry ingredients, add them to the dry stuff, add a bit of oil, mix with a fork, it's ok to have lumps, just not giant ones. It's actually good to have lumps, creates some air pockets and makes the pancakes a bit fluffier.
Sometimes I add blueberries in to the batter, because they are small enough that they don't explode when heated and stain the pancakes, like raspberries, blackberries or strawberries would. You can add whatever you like to the batter. Nuts work, chocolate chips, etc. I made mine plain today, and had blackberries on the side and maple syrup drizzled on the pancakes. Sometimes I have yogurt instead of maple syrup.
You then heat some butter in a pan, and fry away. You want the butter melted and heated. Putting batter in non heated grease gets messy.
* I find adding more whole wheat flour than 1/4 cup makes the pancakes too heavy. It's up to you how much and what kind of flour blends you want to use.
This was the banana bread I made:
I will try to take better photos :)
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