Saturday, January 24, 2009

Buttermilk and Applesauce Blueberry Pancakes

There are some nights when you just can’t wait to go to sleep, wake up the next morning and make breakfast. When that sort of mood strikes, pancakes are always at the front of my mind. I won’t be knocking pancakes mixes here because I know there are some good ones out there, but I never use them and my parents didn’t either. Making pancakes from scratch really doesn’t take a lot of extra work and the results are worth it.

I have two varieties here, but they come from the same place. I first mentioned SACO Buttermilk powder back in this entry. It has the best pancakes recipe I have ever used and now it’s the only one I ever use. I made up a stack of pancakes for Aaron and then mixed in some extras for me. The results of that second stack were the applesauce blueberry pancakes you see here. Both are fantastic, especially with a side of turkey bacon.

Buttermilk Pancakes from the SACO Buttermilk tin:

Makes enough cakes for at least 4 people, depending on what you serve it with.

4 Tb. buttermilk powder (or use a ¼ c. buttermilk if you have it)
1 c. all-purpose flour (whole wheat is great here, replacing half of the all-purpose)
1 Tb. granulated sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 egg
1 c. water
2 Tb. vegetable oil

Add the following for the applesauce blueberry pancakes:
¼ c. applesauce
¼ - 1/3 c. fresh, frozen or wild dried blueberries (like from this recipe)

Mix the buttermilk (if powdered), flour, sugar, baking powder and soda, and salt in a medium mixing bowl. If you are not making any straight buttermilk pancakes, add the blueberries if they are dried.

In a small mixing bowl, whisk together egg, water, vegetable oil and buttermilk (if using liquid). Add the applesauce and fresh or frozen blueberries. If you are making regular buttermilk pancakes first, hold the applesauce and blueberries. Mix the wet ingredients into the dry until well combined, taking care not to over mix or overbeat. It should still be a little lumpy. If you are making a half and half mix of pancakes, make the buttermilk ones first and then mix in the applesauce and the blueberries just before making the next set of cakes.

Heat a greased medium pan or skillet over medium-high heat. Drop batter in whatever size you’d like your pancakes to be on the pan once it is hot. You may need to turn the heat down as you make more pancakes. Watch it and you won’t have any burned cakes. When the edges have browned a bit and the top is covered in small, breaking bubbles, flip it and cook for about 1 minute more.

Be careful with the applesauce ones. They will spread a little more than the buttermilk ones.

Serve immediately and enjoy.

The batter keeps fairly well for a couple of days. It won’t be nearly as fluffy though. Take it out and let it warm up a bit while you get everything else ready. Mix it a bit and continue as above.

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