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
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.
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.