When I made the yellow cake for the layered Tiramisu cake I only used a little of my buttermilk. As you know they sell them in large cartons, so I was looking for a way to use it up. I decided on a big stack of fluffy pancakes, after spotting them in Chatelaine magazine. These are great, you should really try them – easy enough for the kids to mix up and share in the glory of a morning stack. I added some mixed berries and some great maple syrup and we were set for the weekend!
Buttermilk Pancakes - recipe from Chatelaine Magazine
Ingredients
- 1/2 cup unsalted butter, plus extra for cooking
- 2 cups buttermilk, or 2 cups milk plus 2 tbsp lemon juice
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 2 tsp vanilla
Instructions
- Melt butter in the microwave or on the stove. Set aside to cool. In a large bowl, using a fork, stir flour with sugar, baking powder, baking soda and salt. Make a well in centre.
- In a medium bowl, whisk eggs with buttermilk, cooled melted butter and vanilla. Pour into well in flour mixture. Using a wooden spoon, stir until just blended. The batter should be a bit lumpy. For fluffy pancakes, mix as little as possible.
- Lightly coat a large frying pan with butter and set over medium heat. (Save time by using 2 pans or a large griddle.) Pour 1/3 cup (75 mL) batter into pan. Pancake will be about 6 in. (15 cm) wide. Add 1 or 2 more pancakes.
- Cook until bubbles form on the top of each pancake and edges begin to brown, 2 to 4 min. Using a wide spatula, flip and continue cooking until the bottoms of pancakes become golden, 2 to 3 min. Don’t press or they will become tough.
- Serve right away or place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Serve with fruit and drizzled with maple syrup.
