Buttermilk Pancakes are a thinner, flatter pancake, made of batter and cooked in a frying pan or griddle, then topped with golden syrup, molasses, maple syrup, berries, and/or bananas are the usual toppings.
How many times have you found yourself in desperate need of buttermilk pancakes, but without the essential buttermilk in the fridge? Or you’re reluctant to buy an entire carton of buttermilk when you only need a half-cup. For either situation, I have a solution: It’s easy to make a very quick buttermilk substitute in a few minutes. The basic buttermilk pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour, as I have, if you want to experiment with whole wheat, buckwheat, gluten-free, or Teff. You can also add your preferred fruit of choice to the mixture. I find adding berries and bananas are the sweetest fruit for pancakes. The most time-consuming part of making pancakes, of course, is the arduous time in cooking them. That time is actually so short in comparison that you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and they may become your favorite weekly routine.
- 3 cups Organic Pastry Flour
- 1/2 cup Dry Buttermilk Powder with 3 1/2 cups almond milk
- 1 tablespoon NuStevia, or 3 tablespoons coconut palm sugar
- 3 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 salt
- 3 eggs, or 3 tablespoons flax seed in 1/2 cup warm water
- 1/3 cup butter, melted
- 1 cup frozen blueberries, or regular
- Add flax seeds with hot water, sit aside.
- In a large bowl, sift together the flour, baking powder, and salt.
- In a separate bowl, beat together buttermilk, eggs or substitute & melted butter. Measure the milk into a large measuring cup. Add the eggs or egg replacement, and use a fork to vigorously mix the ingredients. Do not over mix; just make sure you get all the ingredients are incorporated.
- Preheat a pan or griddle over medium-low and let the batter rest for 10 minutes.
- Lightly coat the griddle with oil. Add 1/3 cup batter to the griddle for each pancake, and cook for about 4 minutes, until fluffy. Flip the pancakes and cook for about 3 more minutes. Serve with maple syrup and butter, and enjoy!