It is rare when I have a morning off where I don’t have to get up to go to work or teach a class. Today however, I had neither. It was pleasant and relaxing to wake up, knowing I have no obligations for the day, well except I told myself I absolutely must do some apartment cleaning. I woke up, fed the cat and curled up on the couch and promptly took a nap. After I woke up I had a very odd craving… pancakes. Its odd because I never eat pancakes and up until a few years ago, I can’t say I every really loved them. This could be because until I started living on my own in Boston, I never thought twice that pancake batter can be made from scratch… Mom where does pancake batter come from??? I am laughing at myself thinking it only ever came from a box.
Then came my love affair with buttermilk. Buttermilk is one of the most amazing things to bake with, almost more so then vanilla. I said almost people, vanilla still reigns supreme. Buttermilk has a really smooth, slightly tangy flavor that pairs well with most ingredients and gives dishes a little extra something something.
So I find myself, with a day off and I figure I deserve to indulge a little. This is a recipe I have made for years, first while I was in catering and then later for personal consumption. I topped it with a simple blueberry maple syrup and some lemon zest just to jazz it up a bit from the norm.
For the Batter
1 Cup Flour
1 TB Sugar
1/4 tsp Salt
3/4 tsp Baking Soda
1 tsp Baking Powder
1 Cup Buttermilk
2 TB Butter, Melted
2-4 TB Coconut Oil (for cooking)
Blueberry Maple Syrup
1/4 Maple Syrup
1/3 Cup Frozen Blueberries
1/4 tsp cinnamon
You Will Need:
1 10inch Non-stick Pan GreenPan Healthy Ceramic Nonstick Skillet Set CW001120-002 , 8″ and 10″
1 Spatula for flipping OXO Good Grips Nylon Flexible Turner, Black
1 Microplane for zesting your lemon zest Microplane 46220 Premium Zester/Grater, Turquoise
1. Melt 2 TB butter and set aside to cool.
2. In a bowl, combine the buttermilk and egg and beat until egg is combined. While whisking, slowly add your melted butter to the buttermilk and egg.
3. In another bowl, whisk together flour, sugar, salt, baking soda and baking powder.
4. While whisking the dry ingredients, slowly pour in your buttermilk mixture. It is important to whisky while pouring so lumps do not form.
5. Add 1 Tablespoon of coconut oil to your pan. Using a 2oz ice cream scoop, scoop out batter into hot greased non-stick pan. Cook pancake until you can see the sides starting too cook and bubbles stop forming on top of the pancake. Once the bubbles stop popping, its a good indication that the pancake is ready to be flipped. Flip and cook for an additional minute.
6. Cook remaining pancakes, using coconut oil as you go to grease the pan.
For the Blueberry Maple Syrup
In a small sauce pan on medium heat, add your blueberries, maple syrup and cinnamon. Cook until blueberries thaw and maple syrup starts to get hot. I like my blueberries intact, but you can cook the syrup longer so some of them pop and breakdown.