Drat! I did it again! Two posts live on the same day, hour and same minute! And you guys are so fast with the comments (thank you by the way) I couldn’t take it down. I wish I could have given more space to highlight the horse radish, so easy and frankly WAY better than store bought. Hope you enjoyed it anyway.
Happy May! It’s been raining for the last couple of days. You know the kind of rain that is consistent all day and all night? I braved it on Tuesday and walked through the wet, muddy park for my walk, but today I’ll head to the gym. Brrrrrrrr! Do you think spring will ever arrive?
Creating recipes for two isn’t always the easiest thing, there are usually oodles of left overs. Not that left overs are a bad thing, some things just don’t keep well or taste good after freezing and defrosting. And then there’s the issue that the recipe just didn’t make enough for four (two meals, one now and one frozen for later). I find that pancakes are such a recipe. My old favourite super fluffy buttermilk pancake recipe makes 6 good size pancakes even when I cut the recipe in half (easy to do since it uses 2 eggs). But we usually only have 4 pancakes (2 each), so you can see my dilemma? Squirrels usually get the leftovers! I think I’ve figured it out! By using 1 small egg I was able to yield 4 decent sized pancakes! And I win on reducing the calories by a bit too which helps in the long run. I didn’t retake the photos this time, but I did want to publish the recipe for my records and thought that those of you who are a family of two like JT and I might appreciate it too.
Super Fluffy Buttermilk Pancakes
Makes 4 pancakes about 13 cm wide and 2cm thick! (5″ wide, 3/4″ thick)
Original recipe can be found here.
- 1/2 cup all-purpose flour
- 1/2 cup buttermilk (or 1/2 cup skim milk with 1/2 tbsp white vinegar or lemon juice)
- 1 small egg
- 1/2 tablespoon sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of cream of tartar
- 1/4 teaspoon salt
- 1 nonstick cooking spray
- In a small bowl sift flour, baking powder, baking soda and salt together. Set aside.
- Separate the egg yolk from egg white. Beat egg white and cream of tartar on high speed until stiff peaks form but not dry.
- Beat the egg yolk with the sugar until creamy, pale yellow and thick; add the buttermilk, vanilla and beat until smooth on a slow speed.
- Fold in the sifted flour mixture gently (don’t over mix as we don’t want the glutens activated).
- Fold the beaten egg white into the batter and mix together gently, do not over mix!
- Spray your skillet with non-stick spray set to medium temperature (or 350°F).
- Drop about 1/3 cup of batter on pan for each pancake and spread out to about 4-5″ and cook until you see a few bubbles on the surface of the batter. Flip the pancakes and cook for about another 1-2 minutes. Repeat until you have used up all the batter.
- Keep warm until you have made all the pancakes and serve warm with butter, maple syrup, fruit and whipped cream!
- Add sliced bananas and chocolate chips for a change.
- Add blueberries or your favourite berry or even a mix of berries.