When I was a kid, my dad would make us buttermilk pancakes with all the trimmings on the weekend - ice cream, chocolate topping, sprinkles, lemon, sugar, butter, maple syrup, nuts, fruit, anything we wanted. I usually went for a verrrrry generous helping of ice cream, so generous that you could probably say my pancake to ice cream ratio was around 1:5! After all, ice cream is my favourite food group..but that's another story.
anyway, as we got older and got to high school and started having jobs on the weekend, the weekend pancake tradition kind of died. I wasn't even sad because I didn't really realise it. I only thought about it last week (around 10 years after the tradition's death) when I saw a friend of mine post on facebook about her and her family's trip to the pancake parlour. light, fluffy, and subtly sweet rounds of deliciousness topped with toasted nuts, fresh fruit, and cream. what a dream!
That post was enough for me to get into the kitchen, buttermilk in hand, and whip up some batter ready for breakfast. I adore buttermilk pancakes, buttermilk is exactly what makes them so light and fluffy. You can make your own quite easily too with milk and lemon my mum tells me.
I won't lie, I did nibble on one while cooking the rest. I needed sustenance..
I hope you enjoy this recipe and somewhat of a ritual as much as I do. Daggy dressing gown, moccasins, cup of coffee, and the red hot chili peppers playing through the house is essential for the full experience.
1 1/4 cup butter milk
1 cup of spelt flour
2 tsp baking powder
1/4 cup fine rapadura or coconut sugar
Whisk egg, and buttermilk together in a mixing bowl
Add in the rest of the ingredients and whisk/mix until combined
In a non-stick pan on medium heat, pour equal portions of batter into pan
Cook for a couple of minutes until little bubbles appear on top of the pancakes
Gently flip the pancakes and cook for another 2 minutes
Repeat until the batter is finished
Enjoy with any/all toppings!
I love mine with blueberries and a little maple syrup.