I once told you about my new go-to fluffy pancake recipe. They didn't become my go-to, I didn't even remember to make them again <sigh>. It may be because I came across this delicious recipe for buttermilk-oat pancakes which makes a similarly, possibly more so, fabulous oh-so-soft-fluffy pancake, with the added benefits of a whole grain.
I never have buttermilk, but it can be made by adding two teaspoons of vinegar to the milk and leaving it to sit for a bit. It's impossible to tell from the finished product that these pancakes have oats even though I only leave the oats to sit in the 'buttermilk' for 5 minutes before adding everything else. Some recipes suggest sitting over night but I don't see the need. Next time I'm going to substitute in 1/4 cup of wheat flour for 1/4 cup of white flour.
New Zealanders, you will need a little more flour (probably only a 1/4 of a cup). This recipe is an Australian equivalent - and should have all the correct flour quantities - with the addition of yummy blueberries. Chocolate chips would be quite a delicious substitution and after all that whole grain goodness, very allowable. The Australian recipe doesn't suggest any baking soda but I do - just 1/2 teaspoon (don't forget to sieve).
Our go-to topping today was greek yoghurt mixed with a fresh mixed berry coulis.
No comments:
Post a Comment