Wednesday, May 31, 2017

Perfectly Soft Buttermilk Pancakes


Is there anything more beautiful than a giant stack of pancakes fresh off the griddle on a Saturday morning? Add a glass of milk, a healthy amount of agave syrup and you have the perfect way to start your weekend. Don't you agree?

 One of my favorite things to make on the weekends is pancakes. My girls love to help with the measuring, pouring and mixing of all the ingredients. So, it makes for a wonderful bonding experience for us. I've been using this recipe for years and the pancakes always come out perfectly fluffy and delicious.  
I love eating these with butter, agave syrup and fresh berries. I usually keep any leftovers in the fridge and reheat in the microwave for a quick breakfast for the kids throughout the week.
BUTTERMILK PANCAKES
Ingredients
  • 1¾ cup low fat buttermilk
  • 2 eggs
  • 4 tablespoons butter, melted 
  • ½ teaspoon vanilla extract
  • 2 cups flour
  • 4 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup milk
Instructions 
 1. Blend the buttermilk, eggs, butter, and vanilla in a blender at a medium speed until well combined. 
2. Slowly add the flour, sugar, baking powder, baking soda, salt and milk.
3.  Continue to blend until the batter is thick and smooth. 
4. Heat a non-stick frying pan on low heat and coat it with a teaspoon of butter.
5. Pour ½ cup of the pancake batter onto the pan. Watch for the pancake to form bubbles on the surface and gently but quickly flip the pancake over and cook for 30 seconds or until golden. 
6. Serve immediately with butter and maple syrup.
 
 Now all that’s left is to serve yourself a big stack with maple syrup, fresh fruit, and anything else your heart desires!