pancakes

Sometimes it takes a fair amount of motivation to prepare a delicious breakfast in the morning. I mean, you just woke up. You are still somewhat groggy. Who feels like doing a lot of preparation to eat at that hour? (Thanks to Ava that hour for us is 5:30am). So much easier to just pour yourself a bowl of cereal. And that’s pretty much what we do around here. A lot.

But these pancakes? These pancakes…the thought of them actually help me get out of bed. Yup. They are that good. And even though they are prepared from scratch, they are quick and easy. And did I mention they were delicious? And fluffy! See how fluffy they are?

Although this recipe is for blueberry pancakes don’t be afraid to omit the blueberries if you don’t have them on hand. The pancakes are just as delicious plain.

Here’s what you will need to make about 10-12 pancakes…

Recipe

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

1 tbsp sugar

1 cup fresh blueberries

2 cups buttermilk

2 large eggs

grated zest of 1 lemon

Method

Whisk together the flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl.

In a small bowl toss the blueberries with 2 tbsp of the flour mixture and set aside.

Mix together the buttermilk, eggs and lemon zest. Make a well in the center of the remaining flour mixture and add the buttermilk mixture. Stir together until just combined, leaving some small lumps in the batter. Fold in the blueberries.

Allow the mixture stand 10 minutes. You will actually see the mixture ‘grow’ a little bit!

Heat up your griddle or skillet. Once heated LOWER the flame to medium/low. Coat with some butter and ladle 1/4 cup – 1/3 cup batter per pancake, depending on how big you like your pancakes. When small bubbles appear across the surface of the pancakes flip them and continue to cook on the other side.

Serve with your favorite maple syrup. Enjoy your morning!

Recipe courtesy of Martha Stewart

Blueberry Buttermilk Pancakes

Author: Feasts And Fotos

Ingredients

2 cups flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp ground cinnamon
1 tbsp sugar
1 cup fresh blueberries
2 cups buttermilk
2 large eggs
grated zest of 1 lemon

Method

Whisk together the flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl.
In a small bowl toss the blueberries with 2 tbsp of the flour mixture and set aside.
Mix together the buttermilk, eggs and lemon zest. Make a well in the center of the remaining flour mixture and add the buttermilk mixture. Stir together until just combined, leaving some small lumps in the batter. Fold in the blueberries.
Allow the mixture stand 10 minutes. You will actually see the mixture 'grow' a little bit!
Heat up your griddle or skillet. Once heated LOWER the flame to medium/low. Coat with some butter and ladle ¼ cup - ⅓ cup batter per pancake, depending on how big you like your pancakes. When small bubbles appear across the surface of the pancakes flip them and continue to cook on the other side.
Serve with your favorite maple syrup. Enjoy your morning!

Pancakes are such a treat for me in the mornings. I rarely make them. But when I do decide to make pancakes I go all out. None of this ‘pancakes out of a box’ nonsense. Making them from scratch isn’t all that difficult and the payoff is worth it. These banana pecan pancakes are delicious, yes, but more importantly they aren’t heavy. They don’t lay in your belly like led. They are light.

Yes, it is a bit more time consuming to prepare the batter from scratch, I know. But it’s not so bad when you realize that the batter will last in the fridge for up to 3 days! If you are lucky enough to not be serving 6 people for breakfast, you will have leftover batter to enjoy over the next few days. If you run out of bananas, don’t worry, these pancakes are delicious even without them.

I adapted this recipe from Tyler Florence, making just a few changes. First, I decreased the amount of sugar by half. I just don’t feel it needs 4 tablespoons – the bananas make these pancakes sweet enough. Also, I added 1 tablespoon of chopped pecans. I like the added texture it gives, having a tiny crunch every now and then.

Essential to the positive outcome of these pancakes is the maple syrup. Please, treat yourself to some exceptional, pure maple syrup. It really makes a difference. I was lucky enough to get a large jug of pure Vermont Maple Syrup from my sister, so I’m putting it to good use on these delicious pancakes.

Here’s what you will need for approximately 6 servings…

Recipe

2 cups buttermilk

3 eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 pinch salt

2 tablespoons sugar

1/2 cup pecans, toasted and finely ground (not chopped)

1 tbsp toasted pecans, chopped

1/2 stick unsalted butter, melted

3 bananas, peeled and sliced in 1/4-inch circles

Maple syrup (the good stuff!)

Method

In a large mixing bowl whisk the buttermilk, eggs and vanilla until well combined. In a separate bowl mix the flour, baking powder, baking soda, salt and sugar. Combine the wet ingredients with the dry and stir until the lumps are gone. Fold in all the pecans and only 3/4 of the melted butter, whisk until batter is smooth.

Heat a griddle over medium low heat and brush with some melted butter to coat. Using a ladle or small measuring cup pour out individual pancakes onto griddle. Cook pancakes on the first side until they are just set, then carefully place sliced bananas on top. I usually get 3-4 per pancake. When tiny bubbles appear, flip pancakes, coating each pancake spot with more melted butter so the bananas won’t stick to the griddle. Cook until golden.

Serve with some warm pure maple syrup. Enjoy your morning treat!

Banana Pecan Pancakes

Author: Feasts And Fotos

Ingredients

2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
2 tablespoons sugar
½ cup pecans, toasted and finely ground (not chopped)
1 tbsp toasted pecans, chopped
½ stick unsalted butter, melted
3 bananas, peeled and sliced in ¼-inch circles
Maple syrup (the good stuff!)

Method

In a large mixing bowl whisk the buttermilk, eggs and vanilla until well combined. In a separate bowl mix the flour, baking powder, baking soda, salt and sugar. Combine the wet ingredients with the dry and stir until the lumps are gone. Fold in all the pecans and only 3/4 of the melted butter, whisk until batter is smooth.
Heat a griddle over medium low heat and brush with some melted butter to coat. Using a ladle or small measuring cup pour out individual pancakes onto griddle. Cook pancakes on the first side until they are just set, then carefully place sliced bananas on top. I usually get 3-4 per pancake. When tiny bubbles appear, flip pancakes, coating each pancake spot with more melted butter so the bananas won't stick to the griddle. Cook until golden.