buttermilk

Sometimes it takes a fair amount of motivation to prepare a delicious breakfast in the morning. I mean, you just woke up. You are still somewhat groggy. Who feels like doing a lot of preparation to eat at that hour? (Thanks to Ava that hour for us is 5:30am). So much easier to just pour yourself a bowl of cereal. And that’s pretty much what we do around here. A lot.

But these pancakes? These pancakes…the thought of them actually help me get out of bed. Yup. They are that good. And even though they are prepared from scratch, they are quick and easy. And did I mention they were delicious? And fluffy! See how fluffy they are?

Although this recipe is for blueberry pancakes don’t be afraid to omit the blueberries if you don’t have them on hand. The pancakes are just as delicious plain.

Here’s what you will need to make about 10-12 pancakes…

Recipe

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

1 tbsp sugar

1 cup fresh blueberries

2 cups buttermilk

2 large eggs

grated zest of 1 lemon

Method

Whisk together the flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl.

In a small bowl toss the blueberries with 2 tbsp of the flour mixture and set aside.

Mix together the buttermilk, eggs and lemon zest. Make a well in the center of the remaining flour mixture and add the buttermilk mixture. Stir together until just combined, leaving some small lumps in the batter. Fold in the blueberries.

Allow the mixture stand 10 minutes. You will actually see the mixture ‘grow’ a little bit!

Heat up your griddle or skillet. Once heated LOWER the flame to medium/low. Coat with some butter and ladle 1/4 cup – 1/3 cup batter per pancake, depending on how big you like your pancakes. When small bubbles appear across the surface of the pancakes flip them and continue to cook on the other side.

Serve with your favorite maple syrup. Enjoy your morning!

Recipe courtesy of Martha Stewart

Blueberry Buttermilk Pancakes

Author: Feasts And Fotos

Ingredients

2 cups flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp ground cinnamon
1 tbsp sugar
1 cup fresh blueberries
2 cups buttermilk
2 large eggs
grated zest of 1 lemon

Method

Whisk together the flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl.
In a small bowl toss the blueberries with 2 tbsp of the flour mixture and set aside.
Mix together the buttermilk, eggs and lemon zest. Make a well in the center of the remaining flour mixture and add the buttermilk mixture. Stir together until just combined, leaving some small lumps in the batter. Fold in the blueberries.
Allow the mixture stand 10 minutes. You will actually see the mixture 'grow' a little bit!
Heat up your griddle or skillet. Once heated LOWER the flame to medium/low. Coat with some butter and ladle ¼ cup - ⅓ cup batter per pancake, depending on how big you like your pancakes. When small bubbles appear across the surface of the pancakes flip them and continue to cook on the other side.
Serve with your favorite maple syrup. Enjoy your morning!

Dear lord these are delicious.

If I ever happen to be in a bakery (I try to avoid them due to my occassional lack of self control) I rarely ever choose scones. I think the few times in my life that I’ve ever even eaten a scone I remember it to be very crumbly and dry. Sort of like a brick. Who would pay money for these things?? As far as I was concerned, I would rather have a muffin or croissant any day.

Then along comes Martha Stewart and her blueberry buttermilk scones. I can’t say enough about these things. They are spectacular! So this is what a scone is supposed to taste like! Ah ha!

The aroma while baking these is intoxicating. The end product was slightly crumbly on the outside, soft and tender on the inside. And that burst of blueberries adds a wonderful natural sweetness. I love blueberries, they are sweet and delicious and are perfect to snack on. Perfect size to just pop into your mouth. It’s just an added bonus that they are very healthy and full of antioxidants.

After preparing the dough, I cut the scones a bit smaller (more narrow) than normal, figuring it would be better on my waistline to eat smaller portions. What a joke. These were so good I ate TWO of the smaller scones. See what I mean about the self control? I baked off a few the first day reserving part of the dough in the fridge until the next day. They came out just as yummy. Also, leftover scones are delicious reheated in a toaster oven for a few minutes until warmed through.

I did make a few slight changes to the recipe. I used whole wheat flour in place of cake flour and I used less sugar (as I usually do). I used regular buttermilk, not low-fat. Not sure they sell a low fat version where I shop. Lastly, I added the lemon zest.

Here’s what you will need to make 10-12 scones….

Recipe

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1 1/2 tablespoon granulated sugar

2 1/2 tsp baking powder

3/4 tsp salt

4 ounces (1 stick) cold unsalted butter, cut into small pieces

1 heaping cup fresh blueberries

zest of one small lemon

1/2 cup buttermilk

1 large egg, plus 1 large egg lightly beaten for egg wash

1/2 teaspoon pure vanilla extract

fine sugar for sprinkling

Method

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Whisk together flours, granulated sugar, baking powder and salt in a large bowl. Add butter and rub with your fingers until mixture has the texture of course meal. Gently stir in blueberries.

In another bowl whisk together buttermilk, 1 egg , lemon zest and vanilla. Drizzle over flour mixture and stir lightly with a fork until the dough comes together but a small amount of flour remains in bowl. It’s important to not overwork the dough.

Turn out dough onto work surface and gently knead dough once or twice just to incorporate the flour. Pat the dough into a 1-inch thick round. Cut the round into approximately 10-12 wedges. Transfer to baking sheet.

Brush the top of each scone with egg wash and sprinkle generously with sugar. Bake until golden brown and cooked through, roughly 25 minutes. Transfer scones to a wire rack to cool.

Just try to control yourself – you will be tempted to eat these piping hot out of the oven! Use restraint until they are cool enough so you don’t burn your mouth.

Blueberry Buttermilk Scones

Author: Feasts And Fotos

Ingredients

1½ cups all purpose flour
½ cup whole wheat flour
1½ tablespoon granulated sugar
2½ tsp baking powder
¾ tsp salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
1 heaping cup fresh blueberries
zest of one small lemon
½ cup buttermilk
1 large egg, plus 1 large egg lightly beaten for egg wash
½ teaspoon pure vanilla extract
fine sugar for sprinkling

Method

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Whisk together flours, granulated sugar, baking powder and salt in a large bowl. Add butter and rub with your fingers until mixture has the texture of course meal. Gently stir in blueberries.
In another bowl whisk together buttermilk, 1 egg , lemon zest and vanilla. Drizzle over flour mixture and stir lightly with a fork until the dough comes together but a small amount of flour remains in bowl. It's important to not overwork the dough.
Turn out dough onto work surface and gently knead dough once or twice just to incorporate the flour. Pat the dough into a 1-inch thick round. Cut the round into approximately 10-12 wedges. Transfer to baking sheet.
Brush the top of each scone with egg wash and sprinkle generously with sugar. Bake until golden brown and cooked through, roughly 25 minutes. Transfer scones to a wire rack to cool.