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Are you still relying on boxed pancake mix for deliciously light and fluffy pancakes? Though I make pancakes on a regular basis, I always like to go with buttermilk to give them the characteristic airy texture as in this great recipe from Savory Sweet Life. It makes me doubly happy when I can get my hands on some genuine buttermilk [I was lucky to find Danone Cultured Buttermilk from the dairy aisle at Shoprite Tamarin] but you can simply shake some full cream milk with lemon juice or vinegar. It does not matter if you cannot flip them over like a pro but once you are done, stack your pancakes high on a hot plate and serve with butter or maple syrup and you will forget all about boxed pancake mix.

BUTTERMILK PANCAKES

Ingredients:

1 3/4 cup low fat buttermilk

2 eggs, room temperature

4 tablespoons butter, melted

1/2 teaspoon vanilla extract

2 cups all purpose flour

4 tablespoons caster sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon kitchen salt

4 tablespoons liquid milk

Method:

  • Blend buttermilk, eggs, butter, and vanilla in a blender at a medium low speed until well combined.

  • Slowly add the flour, sugar, baking powder, baking soda, and salt and continue to blend till smooth.

  • Add the milk, 1 tablespoon at a time, until the batter has the consistency of honey or cake mix batter.

  • Heat a non-stick frying pan on medium heat and coat with butter. Pour 1/3 cup batter onto the pan.

  • Watch for pancake to form bubbles on the surface and for griddle side of the pancake to turn golden.

  • Gently but quickly flip pancake over, cook for 30 seconds until golden. Repeat until batter is used up.

  • Stack pancakes between sheets of parchment paper. Serve with maple syrup. Makes 16-18 pancakes.

Buttermilk Pancakes

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The business of making pancakes from scratch is a very rewarding one especially when baking for a crowd. Pancakes or crepes always make it to my hit list when planning a brunch or teatime event. I really think that the recipe from Sweet Peas and Saffron with lots of fresh blueberries and almonds is on its way to become a family favorite, judging by the number of times it has been requested already. Fresh blueberries are quite hard to find here and need me to make the trip to Curepipe, Mahebourg or even Tamarin, which is not at all convenient if I have got a sudden yearning for a blueberry something. It therefore makes me happy that I can throw readily available frozen berries into this pancake batter with equally delicious results. Greek yogurt makes them thick and fluffy but you can go ahead and use that bit of leftover buttermilk if there is no yogurt in the fridge [or you have never heard of Greek yogurt before!!]. And finally, serve these pancakes with a handful of berries, way healthier than your regular topping of butter and maple syrup.

BLUEBERRY GREEK YOGURT ALMOND PANCAKES

Ingredients:

1 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons ground almonds

2 tablespoons granulated sugar

1 teaspoon lemon zest

3/4 cup Greek yogurt

6 tablespoons almond milk

1 large egg, room temperature

1/2 teaspoon almond extract

1/4 cup slivered almonds

1 cup fresh blueberries

Method:

  • In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest.

  • In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix till it is smooth.

  • Combine wet and dry ingredients. Fold in almonds and blueberries. Heat frying pan over medium heat.

  • Spray with oil. Cook ¼ cup pancake portions for 2 minutes on the first side or until the edges have set.

  • Flip and cook for one minute on the other side or until golden and cooked through. Makes 3-4 servings.

Blueberries, Greek Yogurt & Almonds

Oatmeal pancakes immediately conjures up the idea of something thick and heavy that does not sound like it might be remotely appealing on a breakfast table. This could not be further from the truth when you end up grinding your own oat flour for these super light, almost fluffy pancakes from Smitten Kitchen. It is also true that most people are too lazy to come up with a decent breakfast spread, though it is repeatedly claimed to be the single most important meal of the day. I tend to agree that early morning may not exactly be the best time to spend in the kitchen unless you happen to run a boulangerie or likewise. Pancake batter, however, has the advantage of being prepared in advance and stored in the fridge until ready for use, making it convenient for early and late risers to enjoy a delicious homemade breakfast.

OATMEAL PANCAKES

Ingredients:

3/4 cup (90 grams) oat flour

1 cup (130 grams) all-purpose flour

2 tablespoons (25 grams) sugar

2 teaspoon baking powder

3/4 teaspoon Kosher or coarse salt

1/2 cup cooked quick-cooking oatmeal

1 cup lukewarm water + 1 pinch salt

3 tablespoons (45 grams) unsalted butter

1 1/4 cups (295 ml) whole milk

1 tablespoon (20 grams) molasses

2 large eggs, room temperature

Method:

  • To make oat flour, pulse rolled oats into a food processor or spice grinder until finely ground.

  • Whisk dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl.

  • In a small bowl, whisk butter, milk, cooked oatmeal, honey and eggs together until combined.

  • Gently fold wet ingredients into dry ones. Using a light hand is important for tender pancakes.

  • Although best if it’s used immediately, the batter can even be kept overnight in the refrigerator.

  • The batter should be slightly thick with a holey surface. Heat a 10-inch cast-iron pan or griddle.

  • Heat over medium heat until water sizzles when splashed onto the pan. Lower to medium-low.

  • Working quickly, dollop 1/4-cup mounds of batter onto pan, shaping 2 or 3 pancakes at a time.

  • Once bubbles have begun to form, flip pancake over and cook till bottom is dark golden-brown.

  • Serve hot, straight from the skillet or keep them warm in a low oven. Makes about 18 pancakes.

Oatmeal Pancakes

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