Pancakes are our go-to brunch for weekends. My family especially loves the combination of banana and blueberries and I always make sure to serve them with a side of sautéed fruit, all smothered in maple syrup, from Quebec of course! This recipe yields the fluffiest pancakes ever! The best part is making your own buttermilk with milk and vinegar!
Banana Blueberry Buttermilk Pancakes
Makes 12 pancakes
3/4 cup milk
2 Tbsp. white vinegar
2-3 apples or pears, cored and cut into wedges
3 bananas, one for mashing and two, quartered for cooking
a few dashes of ground cinnamon
1 cup all-purpose flour
2 Tbsp. white sugar1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
cooking spray
1 cup blueberries
Combine milk with vinegar in a medium bowl and set aside for five minutes to "sour".
My kids love helping out with the banana mashing....
Meanwhile, heat a pan (I use a crepe pan) to cook your fruit. Sauté apples on both sides until golden brown then sprinkle with cinnamon. Cook banana pieces lightly and remove onto a serving bowl.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk the egg into "soured" milk. Pour the flour mixture and the buttermilk-egg mixture in the mashed banana bowl and whisk until lumps are gone.
Heat a large skillet (I do them in batches with my crepe pan) over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Sprinkle with blueberries. Flip with a spatula, and cook until browned on the other side.
 |
| Look at how fluffy those pancakes are! |
 |
| My sister-in-law's uncle owns a maple syrup farm in Quebec. We always stock up when we visit! |
 |
| Enjoying yet another ritual of lovely pancakes for weekend brunch! Yummy mom!! |
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.