Homemade Buttermilk Pancakes plus brunch

Hi ! It’s me again . Haven’t posted a video in awhile . Too busy being a homemaker . I wanted to share how easy it is to cook from scratch , once you learn you can never go back.

I woke up with a migraine , however I wanted to please the family with brunch; specially when there’s pancakes . The boys ( husband & son ) were out all morning working outside so while I listen to Sunday’s mass and hymns I decided to make them brunch and prepare dinner ahead; which will be Goat Stew . I used the same recipe (my lamb stew) to make this stew , the only difference is the meat . The boys were going to need the fuel , specially with these temperatures and this was definitely a hit .

As always make sure to like , share and subscribe. My goal is to share recipes that you can enjoy and also make on your own.

God bless
Philippians 4:13

Buttermilk Pancakes

Ingredients:
·      Wet Ingredients:
o   1 ½ cup / 375ml homemade buttermilk ( or buttermilk of your choosing . I highly recommend homemade )
o   2 eggs
o   2 tsp of vanilla extract
o   ¼ cup/ 55g of homemade butter melted ( or butter of your choosing )
·      Note: Before making recipe ensure that the buttermilk , eggs and butter are room temperature . ( I like to take them out right before going to bed , and they’re ready to go the next morning )
 
Dry Ingredients:
                  2 cups / 250 ml of AP ( all purpose fluor ) ( I used ArrowheadMills brand )
                  3 tbsp/40g of sugar
                  2 tsp of baking powder
                  1 tsp of baking soda
                  1/2 tsp of salt
 
Directions: ( For wet ingredients )
 
            In a large bowl add the buttermilk, eggs, and vanilla extract. Use fork to mix the ingredients together until well combined.
            Melt the butter in the microwave or stove top and set aside.
 
Directions: ( For dry ingredients)
 
            In a medium bowl add in the flour, sugar, salt, baking powder, and baking soda.  Use a wooden or silicone spoon to mix the ingredients together until well combined.
 
Combining the ingredients:
 
            Pour the dry ingredients and the melted butter into the large bowl with the wet ingredients and use a wooden or silicone spoon/spatula to fold the butter together. Be careful here not to overmix as this can cause the pancake batter to become tough. Stop as soon as you no longer see any dry flour.
·      Small lumps are perfectly okay in pancake.
·       
Cooking the pancakes:
 
            Heat a heavy duty based fry pan like a cast iron skillet or a griddle over medium low heat for a few minutes.
* If using a griddle use the cooking instructions for temperature .
            When is hot add ½ tsp of butter and let it melt or spread if using griddle.
            Using a 1/3 cup measurement take the pancake batter and pour it into griddle/frying pan. Leave it to cook for 2-3 minutes on one side until the edges are starting to look set.
·      *During this time you can add fruit such as blueberries or chocolate chips . Get creative. *
When the edges of the pancake are set use a spatula to flip the pancake over and cook on the other side for a few minutes. A great way to test if the pancake is fully cooked is to press in the middle like a cake; if it springs back its cooked through and if not it needs a little more time.
 
When the pancake is fully cooked remove from the griddle/frying pan and place it on a plate to keep warm. Continue with the remaining pancake batter, stacking the finished pancakes on top of each other.
 
Serve by itself with organic maple syrup or with eggs, and chicken sausage with a side of fruit.
 
 
*Note: You can make these ahead. Simply cook them, let them cool down completely and place them on a ziplock bag to freeze. These pancakes freeze well up top 3 months. When using the frozen pancakes simply let them thaw out in the fridge. Let them come to room temperature and warm them up in a toaster oven or microwave. They taste fresh. If you have picky eaters you can use toppings such as blueberries, chocolate chips.