Through the week we like to have healthy breakfasts, I believe in a good nutritious breakfast to start the day, particularly for the kids, so we don't do the sugary cereals but stick to oat cereals, granola, fruit and yoghurt, porridge and eggies (aka soft boiled eggs)
So on a weekend we do like to treat ourselves with a breakfast out occasionally or I will cook pancakes.
The girls love their pancakes with chocolate chips in, I would never have thought to serve chocolate chips in pancakes, but it is a regular here for the kids when eating out, and my girls love them, hubby likes his with bacon and maple syrup - another American combination that is truly wonderful and a must try, I know it sounds bizarre but it is delicious.
After a good search on the internet the pancake recipe I decided to go with was the recipe from the Brown Eyed Baker, it was the combination of having sour cream and buttermilk in it that caught my eye and I can honestly say I was not disappointed with them, we all love these pancakes.
2 cups all-purpose flour (plain flour)
2 tablespoons of sugar
1 teaspoon baking powder
1/2 teaspoon baking soda (bi carb)
1/2 teaspoon salt
2 cups buttermilk
1/4 cup sour cream
3 tablespoons unsalted butter, melted and cooled slightly
1. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl.
2. In a second bowl whisk together buttermilk, sour cream, eggs and melted butter.
3. Add the dry ingredients to the wet ingredients and gently stir until just combined. It is ok if lumps still remain and flour is not fully incorporated.
4. Let batter mixture to sit for 10 minutes before cooking.
5. Heat a teaspoon of oil in a non-stick pan over medium heat and spread evenly around pan.
6. Add batter mixture a tablespoon at a time, I use 1&1/2 tablespoons for the girls and a 1/4 cup measure for adults.
7. Add chocolate chips/blueberries etc here - I just place them on top and gently push in.
8. Cook until edges are set and bottom is golden brown 3-4 mins - do not have your pan too hot as the bottom will burn and middle not cook.
9. Flip pancake over and cook on other side for a couple of mins until second side is golden brown too.
10. Serve immediately the way you like them and enjoy.
|Wet Ingredients in one bowl, dry ingredients in the other|
|Add dry ingredients to wet ingredients|
Recipe does state to add the wet ingredients to the dry ones, but for some reason I do it the other way around, I probably misread the recipe, but it works out just fine.
|Gently fold in to combine the two together|
Once the ingredients are gently folded in together - batter will be lumpy and should look lumpy - this will result in the pancakes being light and fluffy.
|Pancake Batter after 10 mins of resting time|
Resting time of the batter is important as it gets the baking soda working to help rise these lovely pancakes.
|Additional extra - butterscotch chips|
Once the batter is in the pan add your extras if using, the girls love these butterscotch chips in theirs or just milk chocolate chips and occasionally blueberries.
|Cook until golden brown on both sides|
Once cooked serve immediately with your favorite sides - we like bacon and maple syrup and the girls like fruit, it's always nice to have a little something healthy with these delicious pancakes.