Cooking On A Budget: Buttermilk Pancakes

Saturday, December 6, 2014

Buttermilk Pancakes


With the hustle and bustle of daily life I think breakfast often becomes a quick smoothie, a protein bar or a nutritious shake from a can. Breakfast is actually supposed to be the fuel to fire the furnace (your body being the furnace) and get you through until a light lunch. Back in the 40's and 50's breakfast was a family meal where everyone sat down to eat before beginning chores, heading to work or off to school. Times have really changed.

I was never a breakfast eater myself. Actually my mother struggled to get anything down me in the morning. When I actually enjoy a breakfast meal is at the dinner hour. And, when nothing is taken out of the freezer or a protein is missing from the refrigerator, breakfast is a go to meal in the evening for us.

My friend Mary had made these fabulous looking Buttermilk Pancakes and I had to grab her recipe and make them. The recipe is really, really good and I want to thank Mary for allowing me to make them and post about them. At the end of the post is a link to Mary's blog where you can find absolutely luscious dessert recipes.

It's worth the little bit of time to put these homemade pancakes together. The batch makes quite a few.
  • 3 cups all purpose flour
  • 3 cups buttermilk
  • 1/2 cup milk
  • 3 eggs
  • 1/3 cup butter - melted
  • 3 tbsp. white sugar
  • 3  tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • Crisco Shortening or oil
  1. In a large bowl whisk together the flour, white sugar, baking powder, baking soda and salt.
  2. In a separate bowl whisk together the eggs, butter milk and melted butter.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Lightly oil the surface.
  4. Mix the wet ingredients in with the dry ingredients and stir with a wooden spoon or fork to blend. Stir until it's just blended together. Don't over mix.
  5. Scoop 4 ounces (1/2 cup) of batter onto your griddle and cook the first side until the edges and center bubble and the cake is browned. Flip over and cook for another minute until the second side is browned and the pancake is cooked through.
  6. Serve hot with some butter and maple syrup.
I think your family will absolutely love these pancakes. Store any batter you have left over covered in the refrigerator. Use within 2 days.

Here is Mary's website. She's a great foodie friend and bakes wonderful things. Bunny's Warm Oven.

  • 1 cup milk
  • 1 tbsp. lemon juice or vinegar
Just mix those two ingredients together. For these pancakes just triple the amount to get the three cups of buttermilk.

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