I love a recipe from The Canadian Living Cookbook for pancakes using buttermilk. I think in Ireland, we are used to the regular batter pancakes made using milk but I think these pancakes are thicker / puffy and have a lovely texture – try them!
Buttermilk is the liquid whey left after milk has been used to manufacture butter. It is useful for invalids as it is more easily digested than ordinary milk, but contains much of the mineral and some of the protein content of milk.
I normally love lemon and sugar over my pancakes – or in Canada, we would normally use maple syrup – delicious. But you can also use a number of sweet or savoury fillings to your pancakes to make a tasty meal or dessert – try some of the following:
Any fruit, but typically blueberries, raspberries or other.
You can use almost any mixture of cooked vegetables, fish or chicken, flavoured with herbs and moistened with a little bechamel sauce, soured cream or cream cheese: for example,
- Cooked chicken and sauteed mushrooms in bechamel:
- Smoked haddock and chopped hard-boiled egg with soured cream:
- Sauteed spinach, pine nuts and feta cheese:
TOP TIP: You can FREEZE pancakes interleaved with non-stick baking parchment – this is handy if you are having a dinner party and would like to prepare as much of your food in advance! Defrost, then reheat wrapped in foil in a moderate oven.
If the batter is too thick when mixed, add some water and stir.
Pancakes using Buttermilk
- 2 cups / 500 mL Buttermilk
- 2 eggs
- 1/2 tsp salt
- 1 tsp / 5mL Baking Powder
- 1 tsp / 5mL Baking Soda
- 1-1/2 cups / 375 mL Plain or Cream Flour
- 1 tblsp / 15 mL granulated sugar
- 2 tblsp / 25 mL melted butter or oil
- If you prefer to use milk, use the following recipe:
- 1-1/2 cups / 375 Plain or Cream Flour
- 1 tbsp / 5 mL Baking Powder
- 1 tbsp / 5 mL granulated sugar
- 1/2 tsp salt
- 1 egg
- 1-1/2 cups / 375 mL Milk
- 2 tbsp melted butter or oil
Mix together flour, baking powder, baking soda, sugar and salt. In a separate bowl, beat together egg, milk and melted butter. Add dry ingredients to liquid, mixing until almost smooth (disregard small lumps). Pour your mixture into a jug or a soup ladle to pour the mixture onto the pan.
Heat a skillet or griddle over medium heat: brush with a small amount of oil. Pour or ladle your batter onto the pan – use perhaps 50mL or 1/4 cup for each pancake or make small blobs – 2 or 3 at a time – if you have space on your pan. When bubbles break on the topside (after 1-1/2 to 2 mins) turn over and bake 30-60 seconds longer or until second side is golden brown. Serve hot, with any of the fillings, fruit or maple syrup – or lemon juice and sugar!! Yummy.
You can add blueberries to the wet mixture – with as few strokes as possible – and bake as described above.