Friday, October 30, 2015

The Best Buttermilk Pancakes!

After a long stay in Greece where breakfast is usually fresh bread from the bakery, graviera (fabulous Greek sheep's milk cheese), fresh fruit like watermelon, figs, melon, you get the picture, I usually have an uncontrolled urge for pancakes!

You know, my dad had a restaurant when I was a kid. It was called Greg's Hamburger Heaven and he made the best pancakes ever! So now that he's no longer here to make them for me, I always feel like he's with me when I'm making them.
And yes, I've seriously toyed with the idea of going to my local diner and letting them present me with a plate of those beautifully comforting griddle cakes, but every time in the past that I did, I have been disappointed. The pancakes are usually undercooked and do not have the flavor I crave.
And so, here I was on Sunday morning ready with my buttermilk to make my own, favorite recipe for Stelios and me. He's not a big pancake eater but he's pretty happy when I make them a couple of times a year.
So what's so special about these pancakes you might ask? First of all, the buttermilk makes them fluffy on the inside and nice and toasted on the outside. Also, the vanilla gives a wonderful flavor and aroma that transports me to heaven.
The other reason why I love to make them at home is that I can top them with all the goodies that I love.
I like to slice some banana on top, add a tablespoon of strawberry and rhubarb compote that I made earlier in the summer.
 I then sprinkle some walnuts or any other nuts I may have in the house for crunch on top.

Then, I add just little bit of maple syrup, unlike my husband who likes to pour it on! In either way, they come out fabulous and satisfy that craving every time.
For those of you, who like me, want your pancakes fluffy and delicious, here's the recipe:

Buttermilk Pancakes

1 cup all purpose flour
2 tablespoons sugar
1 teaspoon BP
1/2 teaspoon Baking Soda
1/4 teaspoon salt
1 cup low fat buttermilk
1 tablespoon vegetable oil
1 large egg lightly beaten
1 teaspoon vanilla

Light your oven to low. Place a plate inside.

Combine the flour, sugar, BP, baking soda and salt in a bowl. Whisk together to mix.
Combine the buttermilk, oil, egg and vanilla in a small bow. Whisk to mix.
Add the wet ingredients to the bowl with the dry ingredients and mix with a spoon. Do not overmix. The batter will be a little thick.

Grease a griddle with a little canola oil or butter and set it over medium heat on the stove. Once it's hot, spoon some batter and form your pancakes. Make sure you don't put too much because the batter will spread.

Give the pancakes a minute and when they make little bubbles on top, carefully flip them over. By the time you flip the last one the first one should be ready.

Remove the pancakes and place them on the warming dish in the oven. Repeat with the remaining batter.I usually make 8 pancakes from this recipe. Any leftovers, if there ever can be, can be kept in the refrigerator for a day or two and rewarmed in the toaster oven or the microwave.

Top with a dab of butter, your favorite fruit, nuts and syrup. Another thing we usually do is top them with a fried egg! Yum! Here's to you dad!

All you need is a cup of coffee and you're on your way to heaven.