Apple Buttermilk Pancakes Recipe :
This is my family's all time favorite pancake recipe. The buttermilk adds some really great flavour and you can make them a little healthier by subbing in some muti-grain or whole wheat flour if you wish. Apple makes them moist, and if you top with maple syrup they are just divine. We love to have pancakes for an easy weekend dinner or occasionally for breakfast, and you will too!
2 cups of buttermilk (don't sub regular milk. This gives the best flavor! 1 apple, peeled, cored, and grated. In a large bowl, whisk together the flours, sugar, baking powder, cinnamon, baking soda and salt. Set aside. In a separate bowl, whisk together the eggs, buttermilk, and butter. Pour into dry ingredients and stir until just combined. Squeeze the liquid out of the grated apple and fold into the batter. Make as usual for pancakes-on a lightly oiled nonstick pan, cook over medium heat until small bubbles are breaking on the surface. Turn over and continue to cook until nicely browned.
Brush with some of the remaining melted butter. Add 3 to 4 large spoonfuls of the batter, spacing them well apart. Scatter the tops of each with a few slices of berry. Cook for several minutes, until the surface is covered with bubbles and the bottom side is golden brown. Flip over and cook for another minute until cooked through and golden brown on the underside as well.
Place onto an ovenproof platter, cover with a clean tea towel and keep warm in a low oven until you have cooked them all. Serve hot at the table with the butter. Delicious. Crisp slices of streaky smoked bacon go very well! It's that sweet and salty thing you know .
Note: If you really want to be decadent you can add crumbled crisp meringues and then call them Eton Mess Pancakes! You just have to have strawberry shortcake at least once or twice during the season. I showed you my mom's the other day, and here today I want to show you another delicious version which uses elderflower and black pepper.
This is fabulously delicious! You pepper the berries and infuse the cream with elderflower cordial, but don't worry if you can't get the elderflower cordial, you could also use rose water and it would be just as gorgeous! A unique and delicious twist on the traditional dessert, with the addition of snappy black pepper and a delicate elderflower cordial infused cream. Wash the berries and gently dry them. Hull and then slice into a bowl. Stir in the sugar and some freshly ground black pepper to taste.
Set aside to macerate for about 15 minutes. Whisk the cream along with the caster sugar, until it forms soft folds. Gently fold in the elderflower cordial. Split the buttermilk biscuits and place the bottom half of each onto a dessert plate. Top with one forth of the macerated berries.
Divide the elderflower cream between each, placing on top of the berries. Top with the biscuit tops. Note: The cream can be whipped ahead of time and kept covered and chilled in the refrigerator. I do not advise preparing the berries too far ahead of time as they will become too soft and release too many of their juices.
You don't want to leave them to macerate much longer than 15 minutes for optimum flavour and texture. The biscuits are best made ahead and stored in an airtight container until you are ready to use them. When baking simply brush the tops with some milk and sprinkle with some demerara sugar for a nice look and texture. Rock Cakes may be one of Harry Potter's favourite teatime treats, but I have news for you.
They are one of our favourites too, especially these fresh Strawberry Shortcake Rock Cakes! These . . . Tender, sweet and chock full of sweet strawberries! As with any rock cake, they are best eaten on the day, but will keep in an airtight container for up to one day. F/ gas mark 5. Line a couple of baking sheets with parchment paper.
2 cups of buttermilk (don't sub regular milk. This gives the best flavor! 1 apple, peeled, cored, and grated. In a large bowl, whisk together the flours, sugar, baking powder, cinnamon, baking soda and salt. Set aside. In a separate bowl, whisk together the eggs, buttermilk, and butter. Pour into dry ingredients and stir until just combined. Squeeze the liquid out of the grated apple and fold into the batter. Make as usual for pancakes-on a lightly oiled nonstick pan, cook over medium heat until small bubbles are breaking on the surface. Turn over and continue to cook until nicely browned.
Brush with some of the remaining melted butter. Add 3 to 4 large spoonfuls of the batter, spacing them well apart. Scatter the tops of each with a few slices of berry. Cook for several minutes, until the surface is covered with bubbles and the bottom side is golden brown. Flip over and cook for another minute until cooked through and golden brown on the underside as well.
Place onto an ovenproof platter, cover with a clean tea towel and keep warm in a low oven until you have cooked them all. Serve hot at the table with the butter. Delicious. Crisp slices of streaky smoked bacon go very well! It's that sweet and salty thing you know .
Note: If you really want to be decadent you can add crumbled crisp meringues and then call them Eton Mess Pancakes! You just have to have strawberry shortcake at least once or twice during the season. I showed you my mom's the other day, and here today I want to show you another delicious version which uses elderflower and black pepper.
This is fabulously delicious! You pepper the berries and infuse the cream with elderflower cordial, but don't worry if you can't get the elderflower cordial, you could also use rose water and it would be just as gorgeous! A unique and delicious twist on the traditional dessert, with the addition of snappy black pepper and a delicate elderflower cordial infused cream. Wash the berries and gently dry them. Hull and then slice into a bowl. Stir in the sugar and some freshly ground black pepper to taste.
Set aside to macerate for about 15 minutes. Whisk the cream along with the caster sugar, until it forms soft folds. Gently fold in the elderflower cordial. Split the buttermilk biscuits and place the bottom half of each onto a dessert plate. Top with one forth of the macerated berries.
Divide the elderflower cream between each, placing on top of the berries. Top with the biscuit tops. Note: The cream can be whipped ahead of time and kept covered and chilled in the refrigerator. I do not advise preparing the berries too far ahead of time as they will become too soft and release too many of their juices.
You don't want to leave them to macerate much longer than 15 minutes for optimum flavour and texture. The biscuits are best made ahead and stored in an airtight container until you are ready to use them. When baking simply brush the tops with some milk and sprinkle with some demerara sugar for a nice look and texture. Rock Cakes may be one of Harry Potter's favourite teatime treats, but I have news for you.
They are one of our favourites too, especially these fresh Strawberry Shortcake Rock Cakes! These . . . Tender, sweet and chock full of sweet strawberries! As with any rock cake, they are best eaten on the day, but will keep in an airtight container for up to one day. F/ gas mark 5. Line a couple of baking sheets with parchment paper.
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