When it comes to breakfast, I much prefer savory over sweet. I think in my mind, loading up on sugar and carbs early makes me lethargic the rest of the day, so I rarely make things like pancakes, waffles, crepes, french toast, etc. I know these things can be made healthful with whole grains, fruit and added protein, but if I'm going to indulge at breakfast or brunch, it's going to be a cheesy omelette and hash browns.
However, pregnancy has my tastes quite mixed up! Some of my favorite foods are now aversions, like brussels sprouts, dark greens, and tomato-ey dishes. I saw a commercial for Ihop's all you can eat pancakes, and almost grabbed my keys and bolted for the car. All week long, pancakes were all I could think about! I sent out a request for a standard, light and fluffy buttermilk pancake recipe, and Brianna from Oishii delivered with The Buttermilk Pancakes from her Childhood. They were absolutely perfect, light, fluffy, slightly tangy and not at all sweet, so with my addition of a little pure maple syrup, it was perfect! I used a white whole wheat flour, which made them slightly healthier, and canola oil rather than butter, but these still felt like and tasted like an indulgence.
The Buttermilk Pancakes from my Childhood
from Brianna of Oishii
1 c. unbleached AP flour
1/2 tsp. salt
1/2 tsp. baking soda
1 egg, slightly beaten
1 tbsp. canola oil
1 c. lowfat buttermilk
Nonstick cooking spray
Pure maple syrup
Fruit (I added sliced peaches)
Heat a griddle over medium heat (I used the 350* setting)
In a medium mixing bowl, whisk together flour, salt and baking soda.
In a small mixing bowl, whisk together egg, canola oil and buttermilk.
Add wet ingredients to dry, whisk until flour is absorbed, set aside while griddle heats.
Spray griddle with nonstick spray, ladle batter onto griddle.
Cook for 4-5 minutes, flip and cook for another 2-3 minutes.
Remove from the griddle and serve.
Yields 7-8 4" pancakes