While we’re still on the subject of breakfast, it wouldn’t be right for me not to at least mention pancakes. I don’t mean crepes, I don’t mean blini, I don’t mean palacinki. I mean fluffy buttermilk pancakes with salted butter and the best quality maple syrup (no log cabin or mrs. butterworth allowed) I can find. Pancakes are the perfect treat to share will all friends overseas–Americans will welcome the taste of home, and internationals will usually enjoy experiencing this American classic for themselves.
Luckily, the ingredients for pancakes are not difficult to find. For me, the most difficult part comes in deciding what kind of mix-ins or toppings I want. Can I resist adding blueberries? Should I just enjoy them plain? Plain with peanut butter and syrup? With chocolate chips? Apples? Pumpkin? What do you add to your pancakes?
Other favorite breakfast recipes? Shashuka, buttermilk waffles, banana nut scones, and orange pecan baked french toast!
- 2 cups flour
- 1 tablespoon brown sugar
- 3/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups buttermilk (when overseas, I often substitute drinking yogurt, or 1/4 part yogurt 3/4 part milk)
- 1/4 cup greek yogurt
- 2 eggs
- 3 tablespoons melted butter
- 1 cup fresh or frozen blueberries (or more if like me you prefer mostly blueberries with a little bit of pancake!)
- In a large bowl, mix together flour, sugar, salt, baking powder, and baking soda.
- In a small bowl, combine buttermilk and yogurt.
- Add melted butter.
- Stir in eggs, one at a time.
- Add liquid mixture to dry ingredients and stir until just combined. The batter should be very lumpy. Let the batter sit for about 10 minutes.
- Meanwhile, heat a few teaspoons of canola oil in a nonstick pan over medium heat. Pour batter into pan in 3-4 inch rounds. Cook approximately 2-3 minutes, until the pancake is bubbly. Flip pancake and cook an additional 2 minutes until golden brown.
- The challenge with adding blueberries, especially frozen ones, is that they often stick to the pan. I have found two ways to avoid this, My preferred way is to pour the batter into the pan, and then quickly sprinkle the top of the pancake with blueberries, and drizzle just enough more batter on top to cover the berries. I like this method because it allows for a very even and controlled distribution of blueberries. The other way is to mix the blueberries into the batter. This allows each blueberry to get coated with batter, but does not allow for as even of a distribution of blueberries. If you choose the second option, and are using frozen blueberries, try coating the berries in a tablespoon of flour to keep the color from bleeding into the rest of the pancake.
And you’re back!!!! I love this post as much as I love pancakes…which is a L-O-T. Buttermilk blueberry pancakes was Em’s bday breakfast of choice this weekend. I’ll have to pass you my quinoa-yogurt and apple spice pancake recipe….
Mmm, quinoa-yogurt apple spice. Sounds perfect for fall. I can’t wait for the apples to start coming out here!