Pregnancy Craving: Buttermilk Pancakes

Happy Friday!  I have been wanting pancakes for quite some time for some reason (also known as being knocked up), so the past two weekends I’ve indulged and made some.  Since it’s FRIDAY, and there’s another weekend upon us, I thought some of y’all might want to make some thick, fluffy, delicious, homemade buttermilk pancakes this weekend, too.

I used the excuse that I needed to test my new Blanc Creatives skillet that my parents gave us for Christmas. But that was just an excuse.  You don’t really need an excuse besides the age old it’s-the-weekend-and-you-want-pancakes excuse.

Fluffly Pancake Recipe | oysters and pearls

  1. The Blanc Creatives skillet is amaze-balls.  No other way to say it.  It’s like cast iron that NEVER sticks.  It also makes badass pancakes.
  2. This pancake recipe is super simple and makes super fluffy, thick, pancakes.  I highly recommend.

Fluffy Buttermilk Pancakes Recipe

ingredients

1.5 cups (or 8.5 ounces) all purpose flour
3.5 teaspoons baking powder
1 teaspoon kosher salt
1 Tablespoon sugar
1 1/4 cup (11 ounces) buttermilk
1 large egg
3 Tablespoons unsalted butter, melted

instructions

Whisk together the dry ingredients in a large bowl.  Make a well in the center and pour in the buttermilk, egg, and butter. Mix until smooth.  Cook over medium-low heat in a non-stick skillet until you can flip it (until there are one or two bubbles coming up through the top of the pancake).  Store on a plate in a microwave until you can serve a stack of ’em.

Optional Mix-Ins: for a healthier version, I like to add in a couple tablespoons of ground flax and a couple tablespoons of chia seeds!  It makes me feel slightly better about eating pancakes.  And would be a good way to sneak them in for kids!

Blanc Creatives Skillet and Homemade Pancakes | oysters and pearls

Perfect Buttermilk Pancakes on Blanc Creatives Skillet | oysters and pearls

Yup, practically perfect in every way.  No expertise required.  Half the battle is finding a not-too-runny pancake recipe, and this one fits the bill.  Add in chocolate, blueberries, bananas, whatever.  Top with syrup (cane syrup, if you’re here in South Georgia), and LOTS of butter (if you’re me).  Just be sure you make them.  I’ve decided my favorite way to eat them is still just plain, with butter, topped with fruit and a little syrup.  Or instead of syrup and fruit, I like to top them with jelly or jam. :)

HAPPY WEEKENDING!

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