I Am Homesteader

These buttermilk pancakes will be the softest and fluffiest buttermilk pancakes you will ever have. What is it about buttermilk pancakes that makes them extra delicious, Would you believe me if I answered with “science”, I’m no scientist so I will try to make it as simple as possible. Back in the butter churning days, buttermilk was just the cream that was left over after the butter was churned out.

They would let it sit for a few days. The natural product that was left behind was a creamy, almost tangy, and slightly acidic liquid. It turns out, that buttermilk mixed with baking powder, gives off a chemical reaction, causing a natural rise. So this combo is the base of what is making these pancakes so extra light and fluffy. The rest is in the process.

You’ve heard it before, but why, “Don’t overmix the batter”. If you overmix and break up all of the lumps you will have a rubbery pancake. Here is why. The loose flour in the mixture (the lumps) get inside of the air bubbles created by the baking powder/buttermilk combination. They spread out inside of the air pockets and help give the pancake a little strength so it can keep its shape.

Yes, I know, probably more than you needed to know. Let’s just go make the pancakes already. Even though what is happening in the bowl is complicated, this recipe is simple and delicious. Enjoy them plain with maple syrup or customize them by adding chocolate chips or berries. Any way you like them, these buttermilk pancakes will become your go-to recipe for Saturday morning breakfast and Sunday brunch! 1. In a large bowl, stir together the flour, baking powder, salt, and sugar.

2. In a medium bowl, whisk together the buttermilk, egg, and butter. Pour into the flour mixture and stir to combine. 3. Melt about a tablespoon of butter in a skillet over medium heat. Drop about ¼ cup of batter into the skillet and allow batter to expand. When bubbles form on the edge, flip the pancake and continue cooking until golden brown. Repeat with the remaining batter, greasing with more butter as necessary. 4. Serve warm with maple syrup. Adapted from Grace and Good Eats. Photography by The PKP Way. DID YOU MAKE Buttermilk Pancakes, I want to hear about it! Take a picture and tag me on Instagram or on Facebook. I would love to see your finished product!

Yes, really. It takes the full complement of liquid to grind the spinach into little bits, an inexpensive blender does the trick. I'd love a high-powered VitaMix, for example, but don't have one. But if you mix the dry ingredients into the wet liquid in a bowl by hand, you have more control.

CLEANING THE BLENDER Be sure to rinse the blender right away: it's like glue! NUTRITION INFORMATION Per Pancake, assumes 12, without butter or syrup: 71 Calories; 1g Tot Fat; 0g Sat Fat; 18mg Cholesterol; 194mg Sodium; 12g Carb; 1g Fiber; 3g Sugar; 4g Protein. WEIGHT WATCHERS POINTS: WW Old Points 1 & WW PointsPlus 2 CALORIE COUNTERS 100-calorie serving, 1-1/2 pancakes (6g protein). NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be automatically delivered straight to your e-mail In Box.

F/ gas mark 5. Wash and then gently dry the berries with some paper towelling. Hull them and if they are large, cut in half. Whip the cream with a wire wisk until it just starts to peak. Stir in the honey and vanilla. Set aside and keep cool. Melt the butter in an ovenproof skillet. Add the sugar and cardamom and stir to melt the sugar. Once the sugar is melted, turn off the heat and add the berries, tossing them gently to coat them in the mixture. Bang the pan into the oven.

Roast for 2 to 3 minutes, give them a stir, and roast for a further 2 minutes. Remove from the oven. Spoon the roasted berries into serving dishes and top each serving with a dollop of the honey cream. Drizzle any juices over top. We don't just eat them for desserts either.

You can't beat a delicious salad, especially when it's composed of lovely ripe berries, proscuitto, rocket and mozzarella! This always goes down a real treat. The pickled shallot dressing is a winner/winner! We love THIS fresh and tasty salad! A delicious salad, which is not only simple and quick to make but makes a great and unsual use of seasonal berries. Whisk the balsamic vinegar, olive oil, sugar and shallots together in a large bowl. Season well with black pepper. Divide the proscuitto between 4 chilled salad plates. Scatter with the mozzarella. Toss the strawberries and rocket into the bowl with the dressing. Toss gently to coat. Divide equally amongst the salad plates, placing it on top of the meat and cheese. Drizzle any leftover dressing over top .

Share this post