Cooking · Food

Buttermilk Heaven

pancake breakfast 0701-13
Yummy buttermilk pancakes with fruit compote!

Breakfast in my house is very simple. My husband has what he wants, and I have whatever I want. Normally anything heavy or big is saved for the weekends or special days. It’s not unusual to find him drinking a protein shake while I am trying to fold my breakfast taco without my salsa dripping out. What can I say, I am Texas girl who loves her tacos anyway I can have them.

This weekend I decided to make my husband his favorite buttermilk pancakes. This recipe is one dating back to my home economics days in junior high. Tried and true recipe that can be tweaked to please any palate. From adding chocolate chips to chia seeds, I have manipulated this basic recipe so many times over the years. This includes making it lactose free, fat-free and dairy free. This is a good base and basic recipe that also is incredible as a waffle since the buttermilk can make it thick.

Buttermilk Pancakes

2 cups all-purpose flour
1 tbsp. sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 egg, beaten
1 ½ cup buttermilk
¼ cup oil
2 tsp vanilla

Shift the dry ingredients into a large bowl. Combine the egg and wet ingredients in medium bowl. Stir liquid ingredients into dry ingredients until moistened.
Preheat griddle or large skillet to 325 degrees or medium heat. Lightly grease your griddle/skillet. Pour about ½ cup batter onto the hot griddle for each pancake. Cook until the tops are bubbly and seem to be look dry. Turn and cook until browned. That usual takes a couple of minutes.

 

I happen to not be a big syrup fan and we try to eat as healthy as we can muster. I am a big fan of either making your own fruit syrup or compote. Mixed berries are what I chose to make for these pancakes. Strawberry, blueberries and blackberries is what you will find in the recipe, but you may use whatever combination you want or just one type. I have been known to also do a pineapple compote. If you try that I suggest adding a little cinnamon to your pancakes. Great combination of flavors.

Fruit Syrup

1 cup of strawberries sliced
1 cup of blueberries
1 cup of blackberries
1 tbsp. of orange juice
2 tbsp. of honey
1 tbsp. of vanilla extract
1 tsp nutmeg
1 cinnamon stick

Combine the fruit and orange juice in a sauce pan over medium heat stirring as the fruit begin to cook. As the fruit starts to break down and release their juices, add honey. You may need more depending on how sweet you like it and the sweetness of the fruit. I try to use fruit that is ripe to almost too ripe. They have the most flavor and juices. Add the nutmeg and cinnamon stick. Allow fruit to simmer until cooked and you have a thick syrup. Remove from heat and add the vanilla. Stir and it is ready to serve either hot or you can let it cool.

 

I don’t cook the pancakes, my husband does. He is great at making eggs and cooking pancakes so why change it now. These pancakes can also be kept in the freezer if you have leftovers and so can the compote.

 

I hope you enjoy these fluffy treats!

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