So, a cookbook that I mentioned checking out from the library officially became mine on Mother’s Day thanks to the thoughtfulness of my husband – Mollie Katzen’s Sunlight Cafe. It is mostly breakfast foods, but so many of them could be eaten at any time of the day. We’ve already tried a couple of her muffin recipes and one for home fries, and while Robert’s parents were visiting a couple of weeks ago, I decided to try her buttermilk pancake recipe for our Sunday-evening-watch-America’s-Funniest-Videos-and-Home-Makeover-Extreme-Edition-Meal. We even had bacon and scrambled eggs and it, of course, went over very well with all involved! I also had some frozen blueberries – about the last cupful – from our blueberry picking excursion last summer and threw those in the batter for the second batch of pancakes – perfectly timed with blueberry picking season being just around the corner!
The recipes in Mollie’s cookbook are not really gluten free, so I just try and substitute the best I can where needed. Here’s my version of her basic buttermilk pancakes:
Buttermilk Pancakes
1 cup GF flour mix
1/4 cup flax meal
1/4 tsp salt
1 1/2 tsp baking powder
1/8 tsp baking soda
1 Tbsp brown sugar
1/2 tsp cinnamon
3/4 cup buttermilk (or milk soured by lemon juice or vinegar)
1/4 cup plain whole milk yogurt
1/2 tsp vanilla
2 Tbsp melted butter
2 eggs
blueberries, strawberries, etc….. (optional)
Sift dry ingredients together. Mix buttermilk, yogurt, vanilla and eggs in separate bowl. Pour buttermilk mixture and melted butter into dry ingredients and stir – but not too much. Scoop by 1/4 cupfuls and pour onto griddle cooking each side about 3 minutes. Serve with warmed maple syrup.
If adding fruit – pour batter onto griddle and then press fruit pieces onto the uncooked side before flipping.
P.S. I think I tripled this recipe to feed everyone! (There were 7 of us!)