Posts tagged buttermilk
Blueberry Raspberry Pancakes with Candied Bacon
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Heat the oven to 375 F and line a baking sheet with aluminum foil. Spray a wire cooling rack with non-stick cooking spray and place it on the prepared baking sheet. Lay the strips of bacon on the wire rack with about 1/2- inch of space between them.
In a small bowl combine the brown sugar, cinnamon, paprika, and cocoa powder until well combined. Sprinkle the mixture evenly over the bacon.
Bake for 15 to 20 minutes, or until the bacon is crisp and the topping is bubbling. Cool completely on the rack. Once cool roughly chop reserving 2 strips for topping. Set aside.
Heat a flat griddle, or other large smooth bottom skillet, to medium-low heat.
In a medium bowl cream together the cream cheese, butter, and vanilla until smooth.
Add the eggs, one at a time, and whisk until evenly incorporated. Add the buttermilk and whisk until well combined.
In a large bowl combine the flour, sugar, baking powder, and salt. Whisk to mix. Stir in the chopped bacon.
Make a well in the center and pour in the wet ingredients. Stir until just combined and no large lumps of dry flour remain.
Lightly fold in the berries, careful not to burst any or over-mix.
Spray the griddle with non-stick cooking spray and scoop the batter, by the 1/3 cup, on to the heated griddle.
Cook for 2 to 3 minutes on the first side, or until the batter begins to puff, the edges are no longer shiny, and the cooked side is golden brown.
Flip and cook for 1 to 2 minutes on the second side, or until the pancakes spring back when gently pressed in the center and are golden brown. 
(of course I decided to photograph the overcooked ones, lol…smh. Trust me, the rest turned out better) To hold pancakes while cooking store in a warm oven on a wire rack. They will hold for up to 45 minutes. Serve warm with a drizzle of the berry syrup and a sprinkle of the candied bacon.
These were so delicious I made them on Saturday AND Sunday. And then I started my diet on Monday. 
ENJOY!!!
Strawberry Buttermilk Pancakes
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This post will be short and sweet because we’ve already done this buttermilk pancake recipe in the Red Velvet Pancake post. The only change I made was bumping up the vanilla to 2 teaspoons. On that note, I use a high quality PURE vanilla extract. I got a very large bottle from TJMaxx for about $13. I’ve had it forever so it is worth the investment. For this recipe I also used this opportunity to try out my Egg and Pancake cooker (a circular metal cookie cutter looking thing). It’s definitely not needed but for the sake of my marriage I need to start using some of the crap I bring into this house. 
- Mine were like this but circular
- Ingredients
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
2 tea. PURE vanilla extract
1/3 cup butter, melted
2- 2 1/2 cups sliced strawberries
oil or butter for pan
- Directions
Red Velvet Pancakes
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I was recently in Miami and the prize for going to early morning service (on top of being closer to God o_O ) was a trip to the Grand Luxe Cafe. lol I have to say that instead of making my little joke about being rewarded by man or my pancakes in heaven (IDK…I hadn’t worked it out completely which way I wanted to go with it lol) I decided NOT to piss my mom off and be happy that I finally had the opportunity to try their famed Red Velvet pancakes. (Meanwhile, my mom is on the cell phone inviting all of my sisters and cousins who DID NOT attend church with us but not without a small scolding about eternal damnation. (Trust me, you rather just get up and go with her than hear it, lol)
Of course the non-churchgoers beat us there but we didn’t hold them up because I’d heard too much about the pancakes and was sticking to it. Once they were served, I noticed they had actual chocolate chips in them and while that wasn’t my idea of a “traditional” red velvet cake, they were goooood. They serve them with fried chicken but I did it with bacon. Maybe later.
I took a basic buttermilk pancake recipe and made it velvety. That simple!
Buttermilk Pancakes
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup milk
3 eggs
1/3 cup butter, melted
oil or butter for pan
Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.
Buttermilk Red Velvet Pancakes
Buttermilk Pancake recipe (above)
2 tablespoons unsweetened cocoa powder
Bag of Ghiradelli Bittersweet Chocolate chips 70% cocao (10-12 per pancakes)
2-3 tablespoon red food coloring (see if that is enough to get the color you want, if not red enough, continue to add)
1 ½ teaspoon vanilla extract
Cream Cheese Frosting
8 oz softened cream cheese (1 package)
2 oz softened butter (1/2 stick)
1/2 teaspoon vanilla extract + more to taste
1 1/3 cups of powdered sugar + more to taste
With a mixer on medium speed, mix cream cheese and butter together. Add vanilla. Mix in sugar gradually.
Directions
In a large bowl, whisk the dry ingredients (flour, sugar, baking powder, baking soda, cocoa powder and salt).
In a separate bowl, beat together the wet ingredients (buttermilk, milk, eggs, red coloring, vanilla extract and melted butter).
Keep the two mixtures separate until you are ready to cook.
Heat a griddle or frying pan over medium high heat. The pan is ready when you can flick water across the surface and it instantly beads up and sizzles. Lightly grease it.
Once that is hot, pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Don’t over stir it. (A little lumpy is ok.)
Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Immediately add 10-12 chocolate chips. Wait for the pancakes to bubble (2 – 3 minutes) before flipping and continue to cook for a minute or two. Serve hot with a dollop of cream cheese frosting (recipe follows).
Options:
Top with toasted walnuts or pecans
Top with chocolate chips
Make your own buttermilk (recipe above)
Top with maple syrup
Blueberry Pancakes
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On Sunday morning, I decided that we would have PANCAKES! My mom didn’t make pancakes for us as kids. She was more of a “grits n eggs”, southern girl and we had no complaints. I recalled watching one of my favs, “Throwdown with Bobby Flay” in which he challenged the famed Clinton Street Baking Company (CSBC) in New York to a Blueberry Pancake Throwdown. If you’re unfamiliar with the show, he finds people that are perceived to make the “BEST” something (pancakes, mac n cheese, crab cakes, fish tacos, etc.) and tries to improve their recipe and then challenge them to a duel. You should check it out….I digress.
Bobby’s Pancakes beat out CSBC’s and made it to my “To-do” list. I planned to perform the recipe as created but there were 2 reasons why I didn’t:
