Mum’s Best Buttermilk Pancakes

They say that breakfast is the most important meal of the day, but if the meal isn’t skipped altogether we tend to just grab something we can eat on the run.  I’m not saying that we need to cook a feast every morning, but isn’t it nice to actually sit down and enjoy the first meal of the day?  These pancakes are a cinch to whip up in the morning,they’re healthier than your average pancake, and if you make extra just freeze them for later…easy! 

Mum’s Best Buttermilk Pancakes:
Makes 9 6″ pancakes

2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tbsp sugar
2 tbsp ground flax seed (optional, but you can’t taste the difference and it’s good for you, so why not?)
2 large eggs, lightly beaten
3 cups buttermilk
4 tbsp canola oil
Optional: 1 cup blueberries (raspberries or sliced bananas work as well, chocolate chips make quite a treat — get creative!)

1. Heat griddle. Whisk dry ingredients together.  Add buttermilk, eggs, canola oil; whisk to combine. (Batter should have small to medium lumps).

2. Heat oven to 175 F.  Grease griddle.

3. Use approximately 1/2 cup of batter and pour batter in pools about 2″ apart.

4.  Scatter with berries if you’re using any.  Cook for about 2 minutes, flip the pancake and cook for another more.  Keep finished pancakes on heat proof plate in the oven until serving.

Don’t forget the maple syrup!

Pancakes with pumpkin maple butter and fresh blueberries...good morning!

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