February 6, 2012 2 Comments
On Sunday I realized I had too much buttermilk and not enough eggs, so I decided to make everyone pancakes. For the rest of the family I made the pancake recipe I adapted from The New York Times Cookbook by Craig Claiborne. This is a good basic cookbook with straightforward gourmet recipes, but it won’t teach you how to cook, nor will it teach you much about food. (For that I recommend The Joy of Cooking by Irma Rombauer.)
Buckwheat Buttermilk Pancakes
1 C all-purpose flour
3/4 C whole-wheat pastry flour
1/4 C buckwheat flour
1 tsp salt
1 tsp baking soda
2 C buttermilk
2 T melted butter
Heat a large skillet over medium heat and add butter.
I found a low-carb almond flour pancake recipe for myself. I substituted buttermilk for the water, but if you don’t do dairy, I’m sure they would still taste great without it. I used a dash of stevia for the sweetener.
Jewel likes blueberries and was too hungry to wait!
I ate my pancakes topped with raspberries and blackberries. Jewel tried one of the almond flour pancakes and said that she thought she liked it better than regular pancakes!