Monday, August 22, 2011
Always Open to Suggestions
I have mentioned before that I am a slacker when it comes to using new ingredients in recipes, and that I had overcome this to a degree by snatching up some Buttermilk at the store. Being somewhat proud of myself, I started thinking about what else I could do with this strange substance. Since it is a slightly sour substance, I wasn't sure what else to do with it. I tried adding it to a couple of my standard sauces, but found it curdled easily and the flavor didn't come out so well.
Luckily for me I didn't have to think too hard as Tori suggested that I try Buttermilk Pancakes. Genius! I kept the idea in the back of my mind for a while, as when it comes to breakfast I often find it hard to break my poached egg on toast habit. I could honestly eat poached eggs on toast for all three meals a day. I adore them... even more so now since I have actually learned how to poach eggs successfully (and not only did I learn, but I also taught John, which is proving to be super handy). Sometimes I even jazz it up by having them on an English Muffin instead. But, since it was a Sunday I chose to be all brunchy and I actually made pancakes.
I wanted something fluffy, but also wholesome, preferably with some whole wheat flour in there, and not much sugar. I wanted it to be low on butter, but rich in buttermilk. This is what I came up with and I am quite happy with how they turned out. These were yummy pancakes. I almost always pair my pancakes with fruit, and today the winner was a nice juicy nectarine that was about to turn into a not so nice mushy nectarine, so I sliced it up and put it in a pan with some water and sugar to make it delicious and soft, and to create a fruity syrup. I was ever so happy with these and am adding them in to my repertoire. I might tweak them further, but for now I strongly advise you grab some Buttermilk and make yourself brunch.
Buttermilk Pancakes with Nectarines
For the Pancakes
2/3 Cup All Purpose Flour
1/3 Cup Whole Wheat Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Tablespoon Sugar
1 Large Egg
1 1/2 Cups Buttermilk
2 Tablespoons Melted Butter
For the Nectarines
1 Large Very Ripe Nectarine, sliced
2 Tablespoons Sugar
1/3 Cup Water
In a small saucepan, mix together the nectarine, sugar and water. Leave it to simmer on medium low while you make the pancakes. If it looks like it's reduced too much, add a little more water.
Heat your oven to 170° degrees or it's lowest setting. Mix all of the pancake ingredients together. Spray a non stick pan with cooking spray and heat it on medium. Pour a quarter of the batter into the pan. Cook for several minutes, until the sides are dry looking and the middle just has a little jiggle. Flip and cook a little more on the other side. Place in the oven to keep warm while you make the remaining pancakes. When done, spoon the nectarines over your two plates of pancakes and drizzle with syrup.
I like to smoosh the nectarines with my fork so I get some on every bite.
Makes four pancakes (two servings).