Leftover buttermilk makes for perfect pancakes
There are a few ingredients that I use rarely that are hard to
buy in just the right amounts. Tomato paste is one of them
– since most recipes call for a few tablespoons, way less than
is sold in most cans. The other item I buy on occasion that always
leaves me with leftovers is buttermilk. I’ve only managed to find
it in quart-size containers at local grocery stores and most
recipes I use call for a quarter cup or l
ess. Buttermilk – which is lumpy with a sour taste and is not
something anyone would consume straight out of the carton – can
require some creativity to use it up.
I bought a quart of buttermilk for a German chocolate cake I
made for my dad’s birthday a few weeks ago and only used a small
amount. Instead of letting it go to waste, we decided to make
homemade buttermilk pancakes for breakfast.
Leftover buttermilk makes for perfect pancakes
There are a few ingredients that I use rarely that are hard to buy in just the right amounts. Tomato paste is one of them – since most recipes call for a few tablespoons, way less than is sold in most cans. The other item I buy on occasion that always leaves me with leftovers is buttermilk. I’ve only managed to find it in quart-size containers at local grocery stores and most recipes I use call for a quarter cup or less. Buttermilk – which is lumpy with a sour taste and is not something anyone would consume straight out of the carton – can require some creativity to use it up.
I bought a quart of buttermilk for a German chocolate cake I made for my dad’s birthday a few weeks ago and only used a small amount. Instead of letting it go to waste, we decided to make homemade buttermilk pancakes for breakfast.
Making pancakes from scratch is pretty easy, and aside from the buttermilk, we have all the other ingredients on hand at anytime. The buttermilk gives the pancakes a little tang, while the baking soda and baking powder help them rise a bit more than the pancakes you get out of a mix. A friend who joined us for breakfast had never had pancakes made from scratch at home. They were a hit.
I don’t make pancakes often, but when I do make them one of the things I like about them is that you can change up the flavor by adding in a few extra ingredients. We had some coconut flakes leftover from that same German chocolate cake so this weekend when my mom made pancakes, she tossed some coconut into pancake mix. We also had some chocolate chips that we tossed into the batter. We ended up with some coconut pancakes, chocolate pancakes and some with a mix of both ingredients.
Cakey buttermilk pancakes
Recipe courtesy of Aida Mollenkamp
1 1/4 c. all-purpose flour
1 1/4 c. well-shaken buttermilk
1/2 c. melted unsalted butter plus 2 tbsp. for cooking
2 large eggs
2 tbsp. granulated sugar
1 tsp. kosher salt
1 tsp. baking soda
1 tsp. baking powder
Blueberry Maple Syrup, recipe follows
In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats or cover and store in the refrigerator to rest up to 12 hours before using. (If batter rests, stir briefly before using.)
Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat. To check that the pan is properly heated, sprinkle a few drops of water on pan or griddle and water will “dance” around before evaporating.
Melt 1 tablespoon butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, about 3 minutes. Flip and cook until golden brown, another 1 minute. Repeat with remaining batter. Serve immediately topped with blueberry maple syrup.
Blueberry maple syrup:
3 c. blueberries
1 c. maple syrup
Combine 1 1/2 cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 2 minutes, then mash using the back of a spoon. Simmer until mixture foams up a bit, about 1 to 2 minutes more.
Remove from heat, strain to remove blueberry solids, stir in remaining 1 1/2 cups berries, and use to top pancakes, waffles, or French toast.
Chocolate chip pancakes with cinnamon cream
Recipe courtesy of Paula Deen
1 1/4 c. all-purpose flour
3 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 c. milk
2 large eggs, separated
3 tbsp. butter, melted plus 4 tablespoons, divided
1/2 c. miniature semi-sweet chocolate morsels
Cinnamon cream, recipe follows
Maple syrup, for serving
Cinnamon cream:
1 c. heavy whipping cream
1/4 c. confectioners’ sugar
1/4 tsp. ground cinnamon
Preheat griddle to 350 degrees F.
In a large bowl, combine flour, sugar, baking powder, and salt.
In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.
In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.
Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.
For the cinnamon cream:
In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened. Gradually beat in confectioners’ sugar and cinnamon, beating until stuff peaks form. Cover and chill.
Serve pancakes with cinnamon cream and maple syrup.
