For some reason, today daHubby asked for pancakes. Luckily, this is a day where I do not have to go to work. But I still didn't manage to make the pancakes until lunchtime.
This recipe is based on Basic Wholegrain Pancakes from the 1981 edition of Whole Foods for the Whole Family, a La Leche League cookbook. If you can get your hands on this edition or later, do it! Just skip or adjust the unkosher recipes. All the recipes in it were contributed by mothers. Many of them (the mothers, not the recipes) have multiple children, so they (the recipes, not the mothers) are simple, quick, easy and nutritious. All my kids grew up on another recipe in the book, Green Spaghetti (a misnomer since the green is actually in the sauce), the only way for years that they would eat spinach. But I digress ...
I use buttermilk powder, otherwise I'd have to throw out the rest of the container when it spoils. Does buttermilk turn sweet when it spoils? Anyway, I added the buttermilk powder to the dry ingredients, and added the water where the recipe calls for the buttermilk.
Also, instead of 2 whole cups of flour, I put a couple of tablespoons wheat germ into the bottom of the measuring cup, then added enough flour to equal two cups. You can also add buckwheat or another whole grain flour instead or in addition if you like. In the past I have also replaced one of the whole eggs with 2 egg whites, but this time I was running out of eggs.
Buttermilk Pancakes
Serves 3-4 persons, around 12-16 regular-sized pancakes or a million dollar-sized ones
2 cups unbleached flour
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 3/4 cup buttermilk
2 Tablespoons brown sugar (can sub. granulated sugar, but the brown sugar tastes better)
2 Tablespoons oil, plus additional for the frying pan
1/2 stick (4 Tbl.) butter, for garnish
In a small mixing bowl, whisk around the flour, baking soda and salt. Set aside.
In a large mixing bowl, using the same whisk beat the eggs, buttermilk, sugar and oil. Dump in the flour mixture and whisk until large lumps disappear. If too thick, add up to a 1/4 cup more buttermilk or regular milk.
Heat a large frying pan over medium-high heat. Add a tablespoon or so of oil (if you use a non-stick pan use only a tiny amount).
When pan is ready, reduce heat to medium and add 1/4 to 1/2 cup of batter to pan. Make sure that the pancakes are NOT perfect circles, otherwise they lose their flavor. ;-) Fry until the edges of the pancakes are dry, and the bubbles that form on the top break while the holes remain.
Flip pancakes and cook only about 30 seconds more, until browned to your liking.
By the way, see the teensy-tiny drops of batter cooking on pan? Those crispy little things are the best! Eat those yourself while cooking. You are the one standing over a hot flame. You deserve them!
Place the pancakes on an oven-proof plate and keep warm while making the rest of the pancakes.
Serve with pancake syrup, and butter if desired
This recipe is based on Basic Wholegrain Pancakes from the 1981 edition of Whole Foods for the Whole Family, a La Leche League cookbook. If you can get your hands on this edition or later, do it! Just skip or adjust the unkosher recipes. All the recipes in it were contributed by mothers. Many of them (the mothers, not the recipes) have multiple children, so they (the recipes, not the mothers) are simple, quick, easy and nutritious. All my kids grew up on another recipe in the book, Green Spaghetti (a misnomer since the green is actually in the sauce), the only way for years that they would eat spinach. But I digress ...
I use buttermilk powder, otherwise I'd have to throw out the rest of the container when it spoils. Does buttermilk turn sweet when it spoils? Anyway, I added the buttermilk powder to the dry ingredients, and added the water where the recipe calls for the buttermilk.
Also, instead of 2 whole cups of flour, I put a couple of tablespoons wheat germ into the bottom of the measuring cup, then added enough flour to equal two cups. You can also add buckwheat or another whole grain flour instead or in addition if you like. In the past I have also replaced one of the whole eggs with 2 egg whites, but this time I was running out of eggs.
Buttermilk Pancakes
Serves 3-4 persons, around 12-16 regular-sized pancakes or a million dollar-sized ones
2 cups unbleached flour
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 3/4 cup buttermilk
2 Tablespoons brown sugar (can sub. granulated sugar, but the brown sugar tastes better)
2 Tablespoons oil, plus additional for the frying pan
1/2 stick (4 Tbl.) butter, for garnish
In a small mixing bowl, whisk around the flour, baking soda and salt. Set aside.
In a large mixing bowl, using the same whisk beat the eggs, buttermilk, sugar and oil. Dump in the flour mixture and whisk until large lumps disappear. If too thick, add up to a 1/4 cup more buttermilk or regular milk.
Heat a large frying pan over medium-high heat. Add a tablespoon or so of oil (if you use a non-stick pan use only a tiny amount).
When pan is ready, reduce heat to medium and add 1/4 to 1/2 cup of batter to pan. Make sure that the pancakes are NOT perfect circles, otherwise they lose their flavor. ;-) Fry until the edges of the pancakes are dry, and the bubbles that form on the top break while the holes remain.
Flip pancakes and cook only about 30 seconds more, until browned to your liking.
By the way, see the teensy-tiny drops of batter cooking on pan? Those crispy little things are the best! Eat those yourself while cooking. You are the one standing over a hot flame. You deserve them!
Place the pancakes on an oven-proof plate and keep warm while making the rest of the pancakes.
Serve with pancake syrup, and butter if desired
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