martha's buttermilk pancakes & more

I believe in the power of the table and think breakfast offers a double power for the family. For me, having a leisure breakfast with pancakes, bacon, OJ and coffee is just about as close to heaven on earth as it gets. No, not really, but it's my favorite morning time experience.

While in Spain, Jillian and I made these Good Enough to Eat pancakes. Loved them! But lately, I've switched back to my Martha Stewart Buttermilk Pancake recipe. Give both a try and let me know which ones are your favorite. And, when you do, bless your family with a pretty looking table.

Martha's Buttermilk Pancake Recipe

Whisk together:

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3 Tabl. sugar

Combine:

2 eggs lightly beaten

3 cups buttermilk

Tabl. + 1/2 t. unsalted - melted butter. ( I tend to use either salted or unsalted.)

Then, combine the dry and the wet ingredients. This is key: don't whisk the batter until it's smooth - leave lumps and unmoistened dry stuff.

Add a thin covering of butter to your pan. This batter makes about 9 6" pancakes. I always double this as left over batter refrigerates well for a few days.

While cooking - I embellish these yummies with chocolate chips, frozen blueberries and my favorite - chopped walnuts and fresh banana slices.

Try both pancake recipes and cast your vote here on the Lylah Blog. If these choices aren't enough, Ali at Divine Domesticity joined Simple Mom as a guest blogger and posted some (I've got to try them) amazing looking Blueberry Ricotta Pancakes. Ali writes that she doubles this batch and freezes half - which she says "freezes beautifully and tastes amazing."

Blueberry Ricotta Pancakes with Honey Syrup (source)

4 servings, about 16 pancakes
2 cups water
1/3 cup sugar
1/3 cup honey
1 1/2 teaspoons vanilla extract
2 cups pancake and waffle mix (recommended: Krusteaz)
1 cup whole milk ricotta cheese
2/3 cup frozen blueberries

Melted butter
1. Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.

2. Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.

3. Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.

martha's buttermilk pancakes & more

http://lylahledner.blogspot.com/2008/09/marthas-buttermilk-pancakes.html