Buttermilk Pancakes - One of the yummiest pancakes there is

There is nothing like starting a morning with the aroma of pancakes wafting around the house. Among quite a few other breakfast dishes, pancakes also form a substantial part in my house. Check out my other Pancakes, one with multigrain including Teff flour and wholemeal Ricotta pancakes . I forgot to post this basic pancake which is one of the most popular of all pancakes and recently only when my friend wanted me to post this, that I even realised that I dint have it here in my blog! Really...How could I have forgotten!


Since this includes all purpose flour, I make this version say once a month. I dont want to leave out the good things in life :) I have tweaked the basic buttermilk pancake recipe to suit my pantry and nutrition. Instead of whole egg, I add two egg whites - leaving out the cholesterol. Instead of refined white sugar, I usually add Demerera sugar which is unrefined and is better for health. I reduced 3 tbsp butter to one - the egg white takes care of the absent butter.


Making it this way, my taste buds dont decipher the "lack" of anything and yet the favourite recipe remains almost the same except for little enhance in nutrition. Here goes.

Ingredients


• 1 cup All purpose flour
  
  
• 3 tbsp Demerera sugar (or white sugar)
  
  
• 1/2 tsp Baking Soda
  
  
• 1/2 tsp Baking Powder
  
  
• 1/2 tsp salt (or as per taste)
  
  
• 1-1/2 cups thick buttermilk
  
  
• 2 egg whites (or 1 egg)
  
  
• 1 tbsp butter (optional)
  
  
• 1 tbsp vanilla extract
  

Method

Add all the dry ingredients together and stir until blended.



Mix the wet ingredients together seperately and stir well.



Add the two (dry and wet) ingredients together v v gently and slowly blend it together. Let them rest for 5-10minutes. Though it is not neccessary, I find that the pancakes turn out to be airer than without.



In a non stick pan, lightly drizzle some vegetable oil (like PAM spray) or use a paper towel to wipe the surface with oil. Make sure the pan is not too hot or too low. Medium heat is perfect for pancakes. Take a 1/4 cup of the batter and drop it in the pan.



You know you are doing it right, when you see the holes/bubbles appearing on the surface and also that it is time to turn. It takes approx 50 second to a minute.



Turn the pancakes when golden brown and let it cook for another few seconds or until done.



Keep them in kitchen towel to make sure that they are warm until you serve them. They are perfect as soon as they are prepared. Hence serve them pronto :) Drizzle maple syrup (a must! Dont even think of skipping it) and feel heaven coming down :)



I am sure that like me, you will enjoy these pancakes...But I am also sure that unlike me, you will not have to stop and take photos instead of relishing them :)


I was out of town for last few days, hence I have not been able to reply to your A.W.E.D entries and I will surely come and check out your entries soon. Will do the round up of A.W.E.D France soon.

A.W.E.D now travels into hands of other creative bloggers and the first such is taken over by fellow blogger PJ of Seduce your tastebuds who has come up with a fabulous theme : Korean. She has given excellent intro to the cuisine along with links for your perusal. Deadline is April 4th.

Lets start thinking and cooking Korean, shall we :)?

Wholemeal Banana (Wal)Nut Muffins

I Love using Bananas for Baking as evident from my Low Sugar Banana Muffins and Banana Walnut Bread. I like ti even more with walnuts. For me nothing tastes better than a combination of Banana and Walnuts. That being said, I was amazed to see that I dint have Banana Walnut Muffin posted when I have been making one quite a lot. I find having such treats around help me to avoid reaching for junk foods at the danger time - you know, the time between lunch and dinner. I read somewhere that if this period is not handled right, then thats where one goes bersek with their dieting strategies!



Anyways I have made these Banana Muffins with wheat flour instead of all purpose flour and it has healthy ingredients for a guilt free gluttony :) It is immensely moist with a crunch of generous walnut pieces. I have used minimal fat.

Ingredients


• 1/2 cup whole wheat pastry flour
  
  
• 1/2 cup whole wheat flour
  
  
• 2 large bananas
  
  
• 1/8th cup of wheat germ
  
  
• 1/3 cup of brown sugar
  
  
• 1 egg (you can skip this to make it eggless.)
  
  
• 1/2 tsp baking powder
  
  
• 1/4 tsp salt
  
  
• 1/4 cup milk
  
  
• 1/2 tsp vanilla extract
  
  
• 1 cup walnuts, chopped
  
  
• 1-1/2 tbsp butter
  

Method

Add the flour,salt,baking powder, wheat germ together.



Add the wet ingredients together . Mash the bananas with a fork. I do this to get little chunks of banana in my muffin. If you dont prefer that, mash it in a food processor until smooth.



Mix both of them until well incorporated. Blend in some nuts.



Drop spoonfuls of the batter into lined muffin pans.



Top it off with some nuts and bake in a preheated oven 350F for approximately 30-40 min or until done.



Serve warm. Some tea with this muffin would make you feel all the more good about yourself :), the way it does to me.

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This is my entry to Roma's JFI event:Wheat

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