Monday, September 5, 2016

Lazy day pancakes

I adore long weekends. I equally adore having a lazy breakfast on long weekends while I read the paper and catch up on the current state of the world. Growing up, my mom made the best pancakes on weekends. I think things are always better when they're made by moms (sorry, dad), but her pancakes really were the best. They always made the day extra special.

In honor of the long weekend, I decided to try to re-create her recipe and was pleased with the results- I think it's a keeper. Buckwheat flour is naturally gluten free and lends a nutty, rich taste. I prefer thinner pancakes, but they could be thicker with less buttermilk. I love to top my pancakes with peanut butter, jam, and Greek yogurt, but these are also good on their own.

Ingredients (serves 2):

1 cup buckwheat flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1¼ cups buttermilk
1 cup cottage cheese (I used non-fat)
1 large egg
½ teaspoon pure vanilla extract
Butter for the skillet

Toppings:

Peanut butter
Blackberry jam
Greek Yogurt


In a blender (I used a vita-mix), add all the ingredients and blend at a low speed until thoroughly mixed.

Preheat your skillet over medium-low heat and coat with 1½ teaspoons of butter.  Pour (or spoon, whichever you prefer) the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form across on the surface of the pancakes (I wait until there are bubbles in the middle and close to the edge), and flip. Cook on the opposite sides for approximately 1-2 minutes, or until golden brown.

Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree F oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Serve immediately with desired toppings and enjoy!



Life is always good when there are pancakes involved. 




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