Buttermilk is one of my favourite baking ingredients. I add it to many cake and muffin recipes, and it makes the best biscuits. It adds a bit of tang to recipes. The acidity in buttermilk helps cakes rise more and makes them more tender. It can be used in dressings and makes chicken tender when used in a marinade.
Category
Breakfast
Servings
4
Author:
Cathy Kirkham
Ingredients
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2 cups flour
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2 tsp baking powder
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1 tsp baking soda
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½ tsp salt
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2 tbsp sugar
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2 c. buttermilk
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2 eggs
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½ cup maple syrup
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2 tbsp water
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4 large peaches, sliced
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Blueberries, as many as you like
PANCAKES
PEACH AND BLUEBERRY TOPPING
Directions
PANCAKES
Whisk the dry ingredients in a large bowl.
Whisk the eggs and buttermilk together, then whisk into the flour mixture, just until blended. Some small lumps may remain. Let it rest for 10 minutes.
Heat a griddle or frying pan, lightly coated with oil over medium high heat. Ladle 1/3 cup of batter onto the griddle. Cook until bubbles appear on the surface, flip and continue to cook until golden brown.
These pancakes are light, fluffy and not too sweet. Top with butter and maple syrup or Peach and Blueberry Topping.
PEACH AND BLUEBERRY TOPPING
Bring syrup and water to a boil, pour over sliced peaches, stir to combine. Let cool.
Add blueberries, stir to combine. Spoon over top of pancakes.
Recipe Note
I prefer all purpose flour for this recipe. Makes 12 pancakes, or 4 servings of 3 pancakes each. A great family breakfast.