As a family, we love to go out for brunch on the weekends. We’re in about week five of social distancing, so all our meals are eaten at home now, including brunch. This weekend I whipped up Buttermilk banana pancakes from scratch. I’ve never used pancake mixes, as it’s so easy to make them if you have a good recipe. Buttermilk is the key to making this batter fluffy and extra special. There is no sour taste at all.
This is my tried and tested recipe, from an oldie but a goodie, The Joy of Cooking, first published in 1931.
1 1/2 cups all-purpose flour
3 Tablespoons white sugar
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1 1/2 cups buttermilk (if you use regular milk, no baking soda and increase baking powder to 1 3/4 Teaspoons total)
3 Tablespoons butter melted, additional butter for cooking
1 cup shredded cheese
3/4 cup frozen berries
3/4 cup finely diced bananas
1/2 cup toasted chopped nuts
1/2 cup crumbled bacon
Non stick griddle pan or large sauté pan
Whisk together in a large bowl: flour, sugar, baking powder, and baking soda. 1 tsp salt too, if you don’t use salted butter.
Combine in another bowl: Buttermilk, melted butter, eggs.
Mix the liquid ingredients into the dry ingredients. Then fold in any additions.
To cook, heat up your griddle or non stick pan to medium. Melt in butter for flavour. Pour about 1/3 to 1/2 cup pancake picture for each hot cake. Once bubbles appear on the surface you can flip them over. This recipe makes about nine pancakes, and I usually serve with extra butter, maple syrup, berries and thick cut bacon.