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While plain buttermilk pancakes are a breakfast treat in themselves, you can make them a tad more special with roasted strawberries on top. Cooked until tender alongside vanilla beans, these mushy berries will have you giving up on strawberry jam every time you need a syrupy fruit topping for pancakes, waffles or ice cream. The recipe from Epicurious, uses buttermilk which we cannot find easily here but you can substitute by thinning a cup of unsweetened yogurt with 3/4 cup semi skimmed milk with equally delicious results.

BUTTERMILK PANCAKES & ROASTED STRAWBERRIES

Ingredients:

For the Roasted Strawberries

4 cups strawberries, hulled

1/4 cup granulated sugar

Pinch of kosher salt

1 vanilla bean, split lengthwise

For the Buttermilk Pancakes

1 1/2 cups all-purpose flour

3 tablespoons sugar

1 teaspoon kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 large eggs, room temperature

1 3/4 cups buttermilk

3/4 teaspoon vanilla extract

3 tablespoons melted unsalted butter

1/4 cup toasted sliced almonds

Method:

  • To roast the strawberries, preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish.

  • Scrape in vanilla seeds, add pod and stir to combine. Roast, stirring occasionally, until juices are bubbling.

  • Roast for 15 to 18 minutes. Let cool slightly and discard pod. To make the pancakes, whisk flour and sugar.

  • Add salt, baking powder, and baking soda, then beat in eggs, buttermilk, vanilla extract and melted butter.

  • Batter will be slightly lumpy. Heat a large griddle or 2 cast-iron skillets over medium; brush it with butter.

  • Drop batter by 1/4 cupful onto griddle. Cook until bubbles form on the surface and the underside is golden.

  • This will take about 2 1/2 to 3 minutes. Flip and cook until it is lightly browned for 2 1/2 to 3 minutes more.

  • Serve pancakes topped with roasted strawberries and sprinkled with almonds. Makes 12 (4-inch) pancakes.

Buttermilk Pancakes with Roasted Strawberries

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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

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

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PrerrnaMirchi
Mauritius

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