Wednesday, February 24, 2016
Buttermilk Pancakes (and Strawberry Syrup)
When my Grandma passed away I inherited her old Betty Crocker cookbook along with her recipes for homemade dog food and beer. Since I don't need dog food or beer I decided to flip through her cookbook and see what I could find. One recipe that has definetely stood out is this buttermilk pancake recipe! Delicious! They come out perfect and fluffy every time. My favorite part is that you just mix it all in one big bowl. No combining dry ingredients and then mixing in wet ingredients or anything like that. Just dump it all in and stir.
This Christmas I paired them with homemade strawberry syrup and it was a success. Sugar on top of dough will do that ;) I included the syrup recipe at the bottom of the page. Give the pancakes a try with or without the syrup. Easy and worth it!
2 cups flour
2 cups buttermilk
1/4 cup milk (plus extra if needed)
4 T. vegetable oil
2 T. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
In a large mixing bowl beat the egg until fluffy. Beat in all other ingredients just until smooth. Add extra milk if batter is too thick. Pour about 3 T. of batter onto a hot griddle until puffed and cooked around the edges. Turn and cook other side until golden. Continue with rest of the batter.
1 bag frozen strawberries
1 T. lemon juice
2/3 cup granulated sugar
1-2 T. cornstarch
2 T. water
Put strawberries in a medium saucepan and begin to heat over low heat. As strawberries thaw, crush and chop slightly with a potato masher. Increase heat to medium high. Add lemon juice and sugar and bring to a boil.
Combine and cornstarch and water in a small bowl and stir until smooth. Add cornstarch mixture to the strawberries and continue to cook until thickened.