Fluffy Homemade Buttermilk Pancakes

 

*This is a scheduled post. 

This post was originally created last year, but wasn’t able to publish.

My family loves pancakes. So, I bought a box  of pancake mix just in case I become too ill  to prepare homemade breakfast meals for my family in the morning.  A store-bought pancake mix is so easy to prepare. All I have to do is add water and mix it and voila! I have a pancake batter.  However,  there are some unhealthy ingredients that really got me thinking and decided to make my own.  A healthier pancake mix I can easily prepare ill or not.  The result after second try?  Fluffy pancakes!

This is now my go-to pancake recipe.  And to solve my problem, I can make it ahead and mix the ingredients and place it in a Ziploc bag and  refrigerate until ready to use.  I just need to  add the egg and the buttermilk mixture.  Or, just add the buttermilk with the other dry ingredients and just add the milk and egg when ready. Easy-peasy; not to mention free of additives and more nutritious.

Ingredients:

• 1 1/2 cup organic all-purpose flour or whole grain flour
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 Tablespoons organic sugar
• 1/2 teaspoon Chia seeds
• 1/2 Tablespoon organic flax seeds
• 2 Tablespoons (leveled off) whey protein powder

• 1 envelope (.8 oz/22.86 g) dried buttermilk blend (see notes/tips)
• 1 cup 2% organic milk
• 1/2 teaspoon Madagascar vanilla bean paste
• 2 Tablespoons melted butter
• 1 large organic egg, lightly scrambled
• Oil or butter for greasing the griddle or skillet

Directions:

• Read notes prior to preparations.
• Combine the flour, baking powder, salt, sugar, chia seeds, protein powder and flax seeds in a medium bowl.  Whisk to combine; set aside.
• In a large separate bowl, mix the dried buttermilk and milk. Whisk until the buttermilk is dissolved.  Add the lightly scrambled egg, vanilla bean, and melted butter. Whisk to combine.
• Add the flour mixture to the buttermilk mixture. Beat just until the batter is smooth.  Do not overbeat or you’ll end up with dense pancakes not fluffy. Let stand for 5 minutes.
• Grease and heat the griddle or skillet.  Drop about less than 1/4 cup of the batter onto a hot, greased griddle or skillet and cook until the top bubbles a bit and the bottom side is brown. You can sprinkle more chia and flax seeds if you prefer.  Flip and cook until it turns brown.

 

 

 

 

 

 

 

Serve with butter and maple syrup.  Enjoy!

Notes/Tips:

• Dry buttermilk is available at Wegman’s or Wal-Mart grocery stores.
• You can use a cup of fresh buttermilk if you don’t have dried buttermilk. However, this recipe is called for dry buttermilk and the mixture is thinner and lighter compared to fresh buttermilk; results may vary.
• For best results, cook in low heat.

 

©annascuisine.wordpress.com (2016)   Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.