Sometimes a good old pancake breakfast is all one needs to start the day off right. Pancakes are one of my favourite comfort foods. There are so many ways to serve up pancakes, but for me the best is simply topped with butter and Canadian Maple Syrup.
I have been making this particular buttermilk pancake recipe for what seems like eons and to tell the truth, I don't even recall where it came from originally. I have tweaked it over the years and jotted down modifications in my notebook each time but finally came to a batter that I believe is about as perfect as can be...
The addition of buttermilk makes the batter not only rich tasting, but gives it incredible volume. Usually when using buttermilk, one would omit baking powder and only use baking soda, but I have found that by using both leavening agents in this recipe the pancakes turn out incredibly light and fluffy.
Patience is a virtue!
Classic Buttermilk Pancakes
2 cups unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 fresh egg, beaten
2 1/2 cups 1.5% buttermilk
1/4 cup melted coconut oil, or unsalted butter, or vegetable oil
1. Stir dry ingredients together in mixing bowl.
2. In large measuring cup, whisk together buttermilk, egg and oil or butter. stir liquid ingredients into dry ingredients just until moistened. Let batter rest, about ten minutes.
3. Preheat griddle or large skillet over medium heat; grease lightly. Pour about 1/2 cup batter onto hot griddle for each pancake. cook until tops of pancakes are bubbly and appear dry; turn and cook until lightly browned, about 2-3 minutes. makes about 12 (5 inch) pancakes.
Bacon and Sage Wrapped Turkey Weiners
2 large turkey weiners, cut in half (to make 4 pieces)
2 slices thick nitrate free bacon, cut in half (to make 4 slices)
8 fresh sage leaves
1/4 teaspoon hot chilli flakes
1. Cook bacon slices over medium-high heat until fat is rendered, about 3-4 minutes. Remove from pan and drain on paper towels.
2. Place two sage leaves on top of each weiner and carefully wrap with bacon, tucking ends under.Sprinkle with chilli flakes. Place on parchment-lined baking sheet and roast at 325 F for about 15 minutes. Serves 4.