Friday, November 11, 2011

Buttermilk Pancakes

To be honest, I sometimes find Gary's palette a little on the bland side. He loves white rice, ketchup, plain brothy soups. If you give him some ketchup, he can eat shoe leather and call it a day. In my efforts to get variety in his diet and be a little bit more creative, I would add different types of fiber and fruits and vegetables. If I don't end up finding a recipe I like, I will adapt the heck out of one. In the end, the recipe wouldn't be too close to the original recipe. When I come up with a flavor combination I want to try, there's no stopping me!

When I made the multigrain waffles, he asked if I can make "regular" ones -- "you know like l'eggo my eggos"? When I made the orange cinnamon rolls, he asked if I could omit the orange next time and make it plain. When I ask him what flavor ice cream he wants me to make, he says chocolate -- although he recently asked for cookies and cream! I'm not saying that all these recipes are bad! They're far from that! He liked them, but just asked for something not too out of the ordinary.

So, that's what I did. I made him 'buttermilk' pancakes. I went with a basic recipe and deviate too much from it. The only adaptation I made was using soy milk and vinegar to make a sour milk instead of using buttermilk. Otherwise everything was the same. These were the most fluffy pancakes I've ever made!

The verdict? "I liked these, but I like the strawberry, coconut and apple better."

So I guess my efforts in making them healthier or coming up with crazy flavors are worth the efforts!

Buttermilk Pancakes
adapted from Better Homes and Garden 14th edition

1 3/4 cup all purpose flour
2 TBSP granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1 egg, lightly beaten
1 1/2 TBSP vinegar plus enough soy milk to equal 1 1/2 cup total (or 1 1/2 cup buttermilk)
3 TBSP canola oil

In a measuring cup combine vinegar and soy milk. Let sit for 5 minutes (skip this step if using buttermilk).

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk to combine.

In another bowl, whisk together the soy milk mixture, egg and oil. Add to the flour, and stir until just combined.

Using a ladle, pour 1/4 cup batter onto a hot griddle. Cook until surface has completely bubbled, then flip and cook for another 3-5 minutes. Transfer to a plate and cover to keep warm. Repeat with remaining batter.

Serve with maple syrup.

Makes about 12 pancakes

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  1. I love the picture-it looks like the most perfect pancakes ever!

  2. your pancakes look so perfect!


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