Cathy's Buttermilk Pancakes

August 31, 2022Cathy Kirkham
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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.

Cathy's Buttermilk Pancakes

Cathy Kirkham

Servings

4

Category

Breakfast


Cathy's Buttermilk Pancakes

Ingredients

    PANCAKES

    • 2 cups flour
    • 2 tsp baking powder
    • 1 tsp baking soda
    • ½ tsp salt
    • 2 tbsp sugar
    • 2 c. buttermilk
    • 2 eggs

    PEACH AND BLUEBERRY TOPPING

    • ½ cup maple syrup
    • 2 tbsp water
    • 4 large peaches, sliced
    • Blueberries, as many as you like

    Directions

      PANCAKES

      1. Whisk the dry ingredients in a large bowl.

      2. 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.

      3. 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.

      4. These pancakes are light, fluffy and not too sweet. Top with butter and maple syrup or Peach and Blueberry Topping.

      PEACH AND BLUEBERRY TOPPING

      1. Bring syrup and water to a boil, pour over sliced peaches, stir to combine. Let cool.

      2. Add blueberries, stir to combine. Spoon over top of pancakes.

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