Sunday, March 6, 2011

Sunday Brunch Series: Week #1 - Buttermilk Pancakes


Breakfast...We learned as a child that it is the most important meal of the day. Unfortunately, it's the meal I have skipped for the last 20 years of my life lol. I've been better the last 2 years, managing to have a bowl of cereal or a croissant here and there. But most days, I leave the house in the morning with my Earl Grey tea and that is my breakfast.

Don't get me wrong - I love breakfast. I just never seem to find the time to eat in the morning. I prefer to spend those precious 10-15 minutes in bed getting some much needed zzz's. The only time that I can have breakfast (or rather brunch) is on the weekend. This is why I wanted to start a Sunday Brunch series on my blog. Each Sunday, I'll post a savory breakfast recipe. This way I'll enjoy a nice breakfast at least once a week.

For the week #1, I made buttermilk pancakes! They were light and fluffy - simply delicious! I had enough batter for around 24 pancakes. You can freeze the leftovers and pop them in the microwave whenever you feel like eating pancakes again!


Buttermilk Pancakes
Makes 24 pancakes

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted


1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs, and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

I served it with 100% real Canadian maple syrup. Trust me, real maple syrup (none of that Aunt Jemima crap) makes a world of difference on your palate. Enjoy!


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