04 Jun RECIPE: VANILLA BUTTERMILK PANCAKES
In case you haven’t noticed yet, I love going out for breakfast. It’s my favourite meal. Start the day with a good breakfast and you’re giving yourself the best possible morning kick off. It’s the most important meal of the day. A healthy breakfast makes a healthy person. Insert more motivational breakfast sayings here. Also, breakfast can be messy to make, and who wants to clean up dishes first thing in the morning? I’ll give you a hot tip: no-one.
Where I start to change my stance on the whole ‘going out for breakfast because I don’t want to wash up’ concept, is pancakes. Buttermilk pancakes. Because they are the bomb, and SO damn easy to make! I love mine covered in berries, a few slices of banana, and drizzled with maple syrup, but you can literally put any fruit/jam/pancake-friendly condiment on top of them and you have yourself a little party on a plate. Which you get to eat. And edible parties are the best kind of parties.
So, to give you all some pancake love, I thought I’d share my little recipe for vanilla buttermilk pancakes. I promise it’s good!
Here we go…
This recipe serves 2.
What you’ll need:
80 grams self raising flour
2 teaspoons sugar
1/2 teaspoons baking powder
1/2 cup buttermilk
1/4 teaspoon vanilla essence
2 1/2 tablespoons water
Butter OR olive oil spray
Maple Syrup to serve
1/2 punnet strawberries to serve
1 banana to serve
1. Combine flour, baking powder, sugar, buttermilk, egg, vanilla essence and water in a bowl. Whisk together until smooth. Remove any lumps with some extra committed whisking. Get a fork and smoosh those suckers out if you need. The smoother the mixture the better the pancakes. It’s worth it, I promise.
2. Heat a large pan over a medium heat. Lightly spray the pan with some olive oil spray, or a small amount of butter to lightly coat the pan.
3. Spoon 1/4 cup of the mixture into the pan. Let the pancake cook on the one side until bubbles appear in the mixture and the bubbly side seems firm enough to flip without dripping, then flip it over. Let the pancake cook for a little while longer, until its is a delicious golden brown on both sides. Remove from the pan and out aside on a plate.
4. Do you want just one pancake? Hell no you don’t, go back to step 1 and repeat until you have a couple of pancakes each (or a stack of pancakes for yourself. We’re not here to judge.)
5. Serve with your berries of choice (for me, strawberries and blueberries), sliced banana and a drizzle of maple syrup.
If you want to up the ‘Look at me, I’m at a fancy cafe (when i’m actually sitting at home eating my pancakes in my pyjamas)’ factor, add some edible flowers. Some are just pretty to look at, but others can add a lovely peppery flavour, which surprisingly work well with the sweetness of the berries and syrup! I get mine from the South Melbourne market – I think a lot of fresh food markets stock edible flowers in the refrigerated vegetable section.
And that’s it, super simple, super delicious and super non-messy.