Saturday, May 8, 2010

Buttermilk Pancakes

Yes, that picture was taken from an iphone. No, this post is not from Nathanael.

I wasn't intending to post this recipe, as it was just an experiment. But it was so good, I just had to share it. Hence, only one picture, taken when there was hardly any food left on my plate ;). Next time I make it (which may be tomorrow) I'll take more pictures!

This morning, when I sleepily wandered out into the kitchen to make my morning coffee, I decided I should cut up the mango and strawberries in my fridge into a nice fruit salad. Then I decided they would taste delicious on Alton Brown's buttermilk waffles. Problem #1: I don't own a waffle maker.

But sometimes, even pre-coffee on Saturday mornings, I have brilliant ideas. Waffle batter and pancake batter are basically the same, right? So I pulled out Alton's recipe. Problem #2: If I wanted to make the pasta extravaganza I had planned for tonight, I only had one egg to contribute to this morning's breakfast.  Problem #3: I also only had 6 ounces of buttermilk. 

But pancake batter is supposed to be thicker than waffle batter, right? So I mixed up all the ingredients I had, cooked them in my skillet, and topped them with my strawberries and mangoes. So. So. Good.

Whole-Wheat Buttermilk Pancakes

Our normal pancake recipe is Bisquick and water, so pancakes aren't usually a fancy breakfast for us. But this version is definitely a brunch-worthy rendition. It would be an elegant, but easy, addition to a brunch for a certain holiday that is happening tomorrow!

Ingredients (Serves 6 - about 18 medium sized pancakes)
1 cup white flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons sugar
1 teaspoon salt
2 eggs
1/4 cup butter, melted
12 ounces buttermilk, at room temperature

1. Combine flours, baking powder, baking soda, salt, and sugar in a large bowl. Whisk together eggs, butter and buttermilk. Add wet ingredients to dry ingredients and stir until just combined. Let rest 5 minutes.
2. Heat a non-stick skillet over medium heat. Melt butter in the bottom of the pan. Add about 1/4 cup of batter to the pan for each pancake. Cook 2-3 minutes each side; until well browned.
3. Serve warm with butter, syrup, fruit compote, and/or whipped cream.

Fruit Compote

1/2 lb strawberries, stemmed and sliced
1 ripe mango, diced
2 tablespoons white sugar

Combine strawberries and mango. Sprinkle with sugar and stir well to thoroughly combine and draw the juices out. Chill until ready to serve.


  1. Looks and sounds delicious! Can you get a low-carb line going? :-)

  2. LOL! In the episode of Good Eats where Alton demonstrates this recipe, he begs the viewers never to use it as pancake batter. XD