Friday, June 17, 2011

Brilliant Brunch: Buttermilk Blackberry Pancakes

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This weekend, John and I stopped into a new Russian food store that opened up a few blocks from us.  All of the items are authentically Russian (as in, I cannot read the backs of them).  I like finding small international shops like these because it always leads to some interesting discoveries by John or I (or both).  John always focuses on the drinks section, and I always focus on the foods.

The best part about this particular food store was the BERRIES!  Blackberries were 99 cents, and Raspberries, $1.29.  This is way cheaper than I can find in any of my local Star Market/Shaws.  So, we bought a bunch and I got started making recipes.

As you may have noticed, this weekend was also spent (finally, I know), updating my recipe and category indices.  And while doing that, I noticed that brunch recipes were in need of some major catching up.  Well, be prepared because over the next few weeks I am going to have some truly BRILLIANT brunch recipes for you.  We'll start, with this one.

Buttermilk Blackberry Pancakes (adapted from here)
Serves:  4
2 cups buttermilk (or 2 cups milk and 2 tablespoons white vinegar)
2 eggs
1 teaspoon baking soda
2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 cup blackberries (sliced in half, or chopped)

Combine the milk and vinegar.  Set aside for 10 minutes.  In a large bowl, beat the eggs together.  Then, add milk-vinegar mixture, and baking soda.  Mix well.  Then, sift together the flour, sugar, and baking powder.  Whisk the dry ingredients into the wet ones.   Stir in the blackberries.  Spoon 1-2 tablespoons of batter onto a greased, hot skillet.  When the edges are dry and the the batter is filled with bubbles, turn the pancakes.  Let cook an additional 30 seconds to a minute.  Then remove.  Repeat until all batter has been cooked.  Serve with blackberry maple syrup or butter.

When I make red velvet cupcakes, it often calls for buttermilk, but recipes often say you can use milk + white vinegar and let it sit a few minutes.  You can do the same thing here, and I thought they tasted great.  That vinegar gives a similar taste to the buttermilk, and you won't break the bank buying it.  Especially since I always have skim milk and white vinegar in the house (though not usually together!!). 

One more thing, the original recipe calls for a lot of butter to be added into the batter.  I'm sure that tastes great, but we don't really notice the difference without it.  So, I left it out (not only healthy, but also way cheaper!). 

I hope this is the perfect way to start your weekend! 

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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