Buttermilk pancakes

Pancakes is the ultimate lazy Sunday morning breakfast for me. I get up late (hey, daylight savings ended!) then spend another half an hour gazing over my morning cuppa mindlessly peeking at my friends' posts on Facebook while watching the rains drizzle outside on a gloomy Sunday morning. After an hour or so my tummy rumbles in protest which is when I go to the kitchen and start randomly opening and closing cupboards and refrigerator until I see an about to expire buttermilk carton that I used last week to make some very tasty whole-wheat pumpkin muffins. Buttermilk is not a regular ingredient in my pantry so finding it on Sunday morning meant this was a sign... to make some buttermilk pancakes.

This is a recipe I followed from Joy of Baking. I usually prefer banana pancakes but having buttermilk at hand I decided to give buttermilk pancakes a try instead. The pancakes were moist and fluffy and had a slightly tangy taste of the buttermilk. You can easily substitute buttermilk with regular milk for regular pancakes and add fruits such as blueberries, slices bananas for an extra edge! Serve with a pat of butter and a drizzle of maple syrup... what else do you need other than perhaps a pot of coffee and your favorite newspaper to make for a perfect Sunday morning.

Recipe: Buttermilk pancakes

Makes about 10 small pancakes

Source: this Joy of Baking recipe

Ingredients:

Dry ingredients:

1C AP flour

1tsp baking powder

1/2tsp baking soda

pinch of salt

Wet ingredients:

1 large egg

1C buttermilk

2Tbsp sugar

2Tbsp canola oil

Recipe:

1. Mix all the dry ingredients and set aside
2. In a large bowl whisk the egg and buttermilk together. Add oil and sugar and whisk some more.
3. Mix the dry ingredients with the wet ingredients and and stir well. Do not overmix otherwise it will yield tougher pancakes.
4. Heat a non-stick gridle on medium heat (4 on a 1-10 scale gas burner).
5. When hot spread 1/4C batter on the griddle and let cook for a minute or so until small bubbles start to appear on the outer side.
6. Flip the pancake and let cook on another side for another minute or two. Keep pressing slightly with a flat end of a rubber spatula for even internal cooking.
7. Remove from heat. Serve with a pat of butter and glaze with maple syrup.