It’s Pancake Tuesday and I knew I had to make some today. You can whip up a batch in as much time as making them with boxed mix using pantry staples. Speaking of pantry staples …. buttermilk is a must for any pancake recipe. Who hell keeps it in their fridge? Nobody! Guys you can buy buttermilk powder at any bulk store and it’s a game changer. All you have to do is add a tablespoon of it to one cup of milk. I had a bag of buckwheat and Gluten-free flour so I decided to try a healthyish pancake variation. This ratio of ingredients works pretty well so you can sub the “healthy” flours for all purpose the oil for melted butter or another oil of your choice. I’m not going to lie, buckwheat flour makes a more dense pancake but we still really liked them. Do eat them right away with lots of good Canadian maple syrup. Makes 8-10 pancakes
1 cup buckwheat flour
1 cup gluten free flour
2 tsp baking soda
2-3 tbsp sugar
1/2 tsp salt
2 tablespoons buttermilk powder*
2 cups milk*
2 eggs lightly beaten
2 tbsp light olive oil
1 cup frozen or fresh blueberries plus extra for garnish
Add the buttermilk powder to the milk and let sit for 10 minutes.
Combine the dry ingredients in a bowl. Add milk,eggs and oil to the dry ingredients and mix gently until combined well. Lumpy batter is ok. If you find the batter too thick thin it out with some milk. Add in your berries and gently fold them into the batter.
Brush a frying pan or griddle with vegetable oil and heat up on medium. You want your pan hot enough but not scorching. Test the temp with a drop of water, if it sizzles back at you you’re good to go. Ladle approximately 1/2 cup of batter per pancake and spread it out a bit so pancakes aren’t overly thick. Once bubbles starts forming it’s time to flip. Serve immediately with your favourite syrup or toppings