Do Not Over-mix. Fold In Blueberries

Buttermilk pancakes are lower in fat than pancakes made with regular whole milk, sometimes referred to as sweet milk. Traditional buttermilk is the liquid that remains after butter is churned from cream. Its consistency is thicker than sweet milk, but its taste is sour. This is because it is fermented to facilitate butter making.

Sweet milk cannot be substituted in recipes calling for buttermilk because these recipes contain baking soda as a leavening agent. Baking soda works with acid to release carbon dioxide. If you’ve ever done the baking soda-and-vinegar experiment, you’ve seen this process. Sweet milk doesn’t contain the acid to facilitate the process.

Sweet milk pancake recipes call for baking powder. Here’s a recipe for fluffy buttermilk pancakes with wild blueberries. In a large bowl, sift or whisk together dry ingredients. In a separate bowl, beat eggs lightly then add buttermilk and cooking oil. Add the wet ingredients to the dry and stir until the dry ingredients are completely moistened. Do not over-mix. Fold in blueberries. Pour batter by the half-cup measure onto a hot, buttered griddle to form pancakes. Flip cakes when bubbles appear and edges begin to firm up. Cook until golden. Serve with maple, or other, syrup, if desired. Makes approximately 16 four-inch pancakes.

Even a little bit of carb substitution can help you to reach your weight loss goals. Blueberries are some of nature's perfect fruit. Rich in antioxidants, they can add vitamins and fiber to your morning breakfast routine. Try frozen wild blueberries for an even better and sweeter taste. The wild blueberries are smaller and will spread more evenly throughout your pancakes.

Heart Smart Bisquick has less fat than regular Bisquick and does not contain any transfat. Regular Bisquick has partially hydrogenated oils in it. By switching to Heart Smart Bisquick for all of your recipes you'll be doing yourself and your family a favor. And you'll still get the same convenience as regular Bisquick. I use the Heart Smart Bisquick exclusively now. While this recipe does not completely remove the carbs, it does make a lower carb pancake that even the pickiest eater will enjoy.

Using the substitution trick with the almond flour can help you to reduce your overall white carb intake. Pancakes can be traced back to at least the 15th Century according to the Essex Chronicle. Because religious observers would need to use up their eggs, milk and flour before lent, Shrove Tuesday also became Pancake Day.

In Britain, there was a custom much like today's Halloween, except participants would go door-to-door asking for pancakes. If they were not given pancakes they could throw old pottery at the home. In Ireland being able to flip the pancake perfectly was a big deal and the oldest unmarried girl would try to flip the perfect pancake so that her marriage partner would soon find her.

The Essex Chronicle also notes that over the years, pancakes have gotten thinner than they originally were, most likely due to the influence of the French Crepe. In America and some European countries, a modern version of pancake day is still celebrated. Noted pancake restaurant IHOP or International House of Pancakes, gives away free pancakes all day on Pancake Day. So whether you are enjoying pancakes before Lent or just need good hearty breakfast before work and school, try some lower carb pancakes for a tastier and healthier treat.

How do you like your pancakes, With butter and syrup. With just about anything I can think of. See results Read More About Pancakes! A short history of the pancake traditions in Europe. 0 of 8192 characters usedPost CommentNo HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites. Great recipe for blueberry pancakes, LC. Voted up for useful! I love pancakes and am always looking for new recipes for them! I haven't tried almond flour yet.



I’ve had a surprising number of people tell me they have a really hard time making pancakes at home. Here’s how I make my buttermilk pancakes, which I whipped up for The Angry Chef just the other day. How to Make Buttermilk Pancakes: Wait, pancakes made with…olive oil, Yep, yep. My original recipe calls for melted butter. I will admit, though, that I usually use olive oil instead. It cuts out one step and tastes just great.

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