Pancakes Two Ways

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 eggs
2 T melted butter

Heat a large skillet over medium heat and add butter.

Mix dry ingredients together in a large bowl.

Gather liquid ingredients.

Lightly beat eggs.

Add remaining liquid ingredients and beat together.

Add liquid ingredients to dry and mix with a few swift strokes until just combined. Over mixing will result in heavy, tough pancakes.

Fry pancakes in the hot skillet in butter.

Pancakes are ready to flip when the surface bubbles.

Blueberries are a tasty addition.

Blueberry pancakes are ready!

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.

I mixed all the ingredients together in one bowl.

The batter held together well and even bubbled like regular pancakes.

Almond flour pancakes are ready!

Dora likes plain pancakes.

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!


2 Responses to Pancakes Two Ways

  1. Granny says:

    Would love to try the almond flour pancakes, sounds way too interesting.

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