Pleasant Hill Grain

HELPING YOU ACHIEVE YOUR CULINARY DREAMS

Shopping Basket

  • This item was added
  • items in your basket
  • (close)

Talk to a Product Expert!   (866) 467-6123 or chat

Fluffy Buttermilk Pancakes (with Blueberry Pancake variation)
Posted: January 6, 2019
Source: Family recipe
Total Time
30 minutes
Yields
16 (4-inch) pancakes

Ingredients:

  • 1 c. spelt flour, finely ground
  • 1 c. kamut flour, finely ground
  • 2 tbsp. panela or other sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 large egg
  • 3 tbsp. butter, melted
  • 1 c. buttermilk
  • 1 c. milk
  • 1 to 2 tsp. vegetable oil

Directions:

  1. 1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, melted butter, and then the buttermilk. Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps remain). Be careful not to over-mix the batter.
  2. 2. Heat the 12-inch nonstick skillet over medium heat for 3-5 minutes. Brush the pan bottom with 1 tsp. oil. Using 1/4 c. of batter per pancake, add the batter to the skillet (only 2 or 3 pancakes will fit at a time) and cook until large bubbles begin to appear, about 2 minutes. Flip the pancakes and cook until golden brown on the second side, about 1 ½ minutes longer.

Author's Notes:

Blueberry Pancake Variation: When fresh blueberries are not in season, use frozen blueberries – they will work just fine. To make sure that frozen berries do not bleed, rinse them in a strainer until the water runs clear, and then spread them on a paper-towel-lined plate to dry. After adding the batter to the skillet sprinkle 1 tbsp. blueberries over each pancake. You will need 1 c. blueberries for one recipe of Blueberry Pancakes.

Share this recipe:

Comments

Be the first to comment on this recipe.

Your email will not be published.

* Required Fields

Fluffy Buttermilk Pancakes (with Blueberry Pancake variation)

Source: Family recipe

  • Total Time
    30 minutes
  • Yields
    16 (4-inch) pancakes

Ingredients

  • 1 c. spelt flour, finely ground
  • 1 c. kamut flour, finely ground
  • 2 tbsp. panela or other sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 large egg
  • 3 tbsp. butter, melted
  • 1 c. buttermilk
  • 1 c. milk
  • 1 to 2 tsp. vegetable oil

Directions

  1. 1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, melted butter, and then the buttermilk. Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps remain). Be careful not to over-mix the batter.
  2. 2. Heat the 12-inch nonstick skillet over medium heat for 3-5 minutes. Brush the pan bottom with 1 tsp. oil. Using 1/4 c. of batter per pancake, add the batter to the skillet (only 2 or 3 pancakes will fit at a time) and cook until large bubbles begin to appear, about 2 minutes. Flip the pancakes and cook until golden brown on the second side, about 1 ½ minutes longer.

Author's Notes

Blueberry Pancake Variation: When fresh blueberries are not in season, use frozen blueberries – they will work just fine. To make sure that frozen berries do not bleed, rinse them in a strainer until the water runs clear, and then spread them on a paper-towel-lined plate to dry. After adding the batter to the skillet sprinkle 1 tbsp. blueberries over each pancake. You will need 1 c. blueberries for one recipe of Blueberry Pancakes.

Return to Recipe Index
Return to top
Back to top