Tag Archives: buttermilk

raspberry swirl buttermilk pancakes

Moms of older kids will commiserate with me on this one – the time when your kids are finally able so get up and turn the TV on by themselves, granting you a blissful half hour to 45 minutes of extra sleep. I couldn’t get back to sleep this morning, but I lazed in bed checking my email, Facebook & browsing Pinterest. I hit up the recipe section (obviously!) and spotted this beautiful looking recipe http://www.heathersfrenchpress.com/2013/09/raspberry-swirl-buttermilk-pancakes.html

“That looks yummy, I thought to myself. I can do that!” I had all the necessary ingredients and could probably whip up the raspberry sauce while my coffee brewed and I mixed up some buttermilk. And, while I mixed and stirred and pureed the berry mixture, I kept thinking how pretty this would all look once all cooked up…

It started off well enough, although I couldn’t get the swirls just right, I figured the technique out by the fourth pancake. Then came time to flip the pancakes; that’s when the raspberry sauce started pouring out over the edges and burning faster than the pancakes could cook. My frying pan was quickly starting resemble a murder scene of bloody raspberries and massacred pancakes.

I decided to hide all evidence by quickly shovelling the slaughtered pancakes in my mouth as I pulled them out of the pan, so the final picture here looks a lot better than the rest of the meal, those 6 pancakes are pretty much the only ones that turned out half-decent looking!

All this being said, these were delicious and I’d definitely make them again. I’d just leave my expectations of a pretty looking breakfast at the door. Or, better yet, I’ll just drizzle the sauce on the finished pancakes instead, you know, because that would be a thousand times easier!

Raspberry Swirl Buttermilk Pancakes

You can find my buttermilk pancake recipe here

1 cup of frozen raspberries
1/2 cup sugar
2 tbsp water
1 tsp grated lemon zest
1 tsp cornstarch

Combine all the ingredients in a small sauce pan. Bring to a boil then reduce heat. Simmer on low, stirring frequently until the mixture thickens. Remove from heat and puree using an immersion blender. Pour the sauce into a squeeze bottle.

While making your sauce, whip up your pancake batter.

Spoon your batter into your heated frying pan. Before the batter has time to set, squeeze some of the raspberry sauce into a swirl into the middle of each pancake.

When your pancake starts to bubble and the edges begin to brown, flip and cook until the other side is lightly golden.

Eat the ugly ones and delicately plate the half-decent looking pancakes.




Filed under Recipes

buttermilk pancakes

Oh buttermilk pancakes? How did I ever live without you? I don’t know how I did not know about buttermilk pancakes until now but from now own, they’re all I’ll ever make. Fluffy, light and full of flavour… Perfection!

I discovered this recipe about a month ago while I was looking for ways to use up a litre of buttermilk I’d purchased for a recipe that only needed approximately 3/4’s of a cup’s worth. I was so surprised and impressed at how lovely the recipe turned out. So were the kids, I thin. They have demanded pancakes every weekend ever since I first made them.

This recipe makes a pretty large batch, but I make it on the weekends and keep the batter in the fridge so I can whip up some quick pancakes for breakfast during the week.

Buttermilk Pancakes
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tbsp sugar
2 large eggs, beaten
2 1/2 cups buttermilk (If you don’t have any buttermilk on hand, add 1 tbsp of vinegar to every 1 cup of milk and allow to stand for 5-10 minutes)
1 tsp vanilla extract

Heat your pan over medium heat.

Whisk together your flour, baking powder & soda, salt and sugar. Add eggs, buttermilk and vanilla extract. Whisk to combine, but don’t overmix. You want some small lumps in there!

Use a 1/4 cup measure to dole out your batter. Cook until the pancakes have bubbles on top and the edges are slightly dry. Flip over and cook another minute or so, until the bottoms are golden too. Serve with a pat of butter on top and some warm maple syrup.



Filed under Recipes