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Gluten Free Pancake Crash Course

So now that you’ve had this container of gluten-free flour mix sitting in your cupboard for the better part of a month, are you ready to do something with it?

That’s right, after yet another (and even longer) blogging hiatus, we have returned and this time we come bearing gifts…

And by gifts we mean pancakes, of course!

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Because here at Two Saucy Sisters, we believe that thick, fluffy pancakes should be accessible to everyone- including our gluten-free friends! ūüôā

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We decided to go with a basic, plain pancake recipe here to allow you guys to have some fun with it and add whatever you want to them. ¬†Chocolate chips, blueberries, cinnamon and raisins, or maybe for the more adventurous you want to try adapting some of our other pancake recipes- how about banana nut? Strawberry Shortcake? ¬†Pumpkin Gingerbread? ¬†Or why not Chocolate-Banana Upside Down pancakes? ¬†Are you drooling yet? ūüėČ

Of course, we couldn’t just have plain pancakes for breakfast (where’s the fun in that?) so, in the spirit of Fall, we topped ours with a little pear-apple concoction!

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Cinnamon, pears, apples, raisins and a splash of maple syrup goes a looong way, people!

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But before you go running to your kitchen to make these, let’s have a little chat about gluten-free baking. ¬†Well, okay, we suppose making pancakes isn’t exactly baking, per se, but it’s close enough, in our opinions!

The main thing to remember when adapting a recipe to use gluten free flour is that different types of flours have different liquid-holding capacities, so always cut back on the liquid by at least a third, then gradually add liquid in until you’ve reached the consistency you want. ¬†Which leads us to rule #2: when using gluten-free flour, your batter should be thicker than when using standard white or whole-wheat flour. ¬†This is especially true for pancakes if you want them to be thick and fluffy, which is obviously what¬†everyone¬†wants in a good pancake!

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Lastly, you will notice that we added a bit of coconut flour to the batter. ¬†This is not¬†entirely¬†necessary (in fact, our first trial didn’t use it) but it really does help make the pancakes thicker and fluffier. ¬†If you`re worried about a coconutty flavour, fear not because the small amount we’ve added doesn’t change the taste one bit! ¬†Coconut flour is also really easy to find (in Canada you can get it at the Bulk Barn). ¬†But if you decide to leave it out, you may want to cut back on the liquid slightly.

Anyways, now that you’ve been given a crash-course on gluten free pancake making, we hope you enjoy our recipe, and have fun adding all sorts of yummy add-ins to them! ūüôā

Gluten-Free Basic Pancakes

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Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2

Ingredients:

2/3 c. High-fibre gluten-free flour blend
2 tbsp coconut flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon

1 egg, beaten
1/2 c. milk of choice (add more if necessary)
1/2 tsp vinegar
1 tbsp maple syrup or honey
1 tsp vanilla extract

Directions:

Pre-heat a non-stick skillet or pancake griddle over medium-high heat.

In a medium-sized bowl, combine all the dry ingredients.  Combine the wet ingredients in a separate, small bowl.  Add the wet ingredients to the dry ingredients and stir until just combined.

Drop spoonfuls of batter onto the pan (we found these worked better if we made them a little smaller). ¬†Once you see bubbles start to form and the edges begin to cook, flip and cook for another 2-3 minutes. ¬†Keep warm while cooking the remaining batter. ¬†Top with fruit, maple syrup, nuts, or whatever else you’d like! ¬†(Our recipe for the apple-pear “sauce” is below!)

Apple-Pear “Sauce”

1 apple, diced
1 pear, diced
1 tbsp corn starch or arrowroot flour
1 tsp cinnamon
3 tbsp raisins
1 tbsp maple syrup
1/4 c. water

Directions:

Add all ingredients except water to a small pot and stir to combine.  Add the water and bring to a boil.  Cook on high for 2-3 minutes, stirring frequently.  Turn the heat to low and simmer, stirring every couple minutes, until the apples and pears are cooked and the sauce has thickened.

~twosaucysisters

Have you ever tried adopting a recipe to be gluten-free?  What was challenging about it?

1 Year Recap: Recipe Round-Up

In light of our recent one-year blogiversary celebration, we thought it would be appropriate to do a recipe round-up of some (emphasis on the “some”) of our favourite/most popular recipes from this past year. ¬†Since we can’t just choose a few, though, we’ve broken it down into categories. ¬†Enjoy!

Breakfast

Since breakfast is pretty much our favourite meal of the day, we had a lot of trouble choosing our favourite recipes, but here are the ones that made the cut:

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Chocolate-Banana Upside-down Pancakes

We made these for a crowd a few weeks ago when our family had a giant garage sale along with a few other types of pancakes, but these were the hands-down favourite.  This just confirms in our minds that everyone loves chocolate, peanut butter and banana.

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Banana-Stuffed French toast with English “Cream”

After making this stuffed french toast recipe, we’re not sure if we can ever eat regular french toast ever again. ¬†And as if that’s not enough, we also have a blueberry-lemon version and an apple pie version to satisfy all your stuffed french toast needs!

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Banana Waffles

If pancakes aren’t your thing, well, you’re crazy, but maybe the satisfying toasty crunch of waffles is more up your alley? Regardless, you should make these right away. ¬†Added bonus- make these in the morning and your house will smell like delicious waffles right through into the afternoon!

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Orange Strawberry Banana Pancake in a Jar

Ever since our very first peanut butter banana pancake in a jar,¬†we’ve made countless varieties of the genius creation, but this particular version quickly rose to the top as one of our favourites. ¬†Probably because it’s so pretty- just look at those bright colours!

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Red Velvet Buckwheat Bake 

We love buckwheat bakes, but not only was this one of our all-time favourite versions, this was definitely a reader favourite too! ¬†And who doesn’t want to eat red velvet cake for breakfast?

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Peach Raspberry Overnight Oats Parfait

Summer is on it’s way, which means so is summer fruit! ¬†You can be sure that overnight oats parfaits will be on the breakfast menu for us now that the weather is warming up, and as soon as peach season hits we’ll be re-making this wondrous parfait!

Lunch

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Pizza Crepes

It’s pizza¬†and¬†a crepe at the same time. ¬†What more needs to be said?

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Szechuan Chickpea Patties

Peanutty chickpea goodness all wrapped up in one delicious vegetarian burger. Yum!DSCN5182

Chipotle Chicken Wraps

Creamy spicy chicken inspired by one of our favourite on-the-go store-bought lunches.  A healthier version of an old stand-by?  Yes please!

Dinner

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Baked Salmon with Strawberry Basil Rice Pilaf and Strawberry Avocado Salsa

This dish is summery, pretty, healthy and delicious. ¬†You really can’t ask for anything more now can you?

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Caramelized Onion BBQ Chicken Pizza

Pizza is the perfect food. ¬†And if it’s possible to improve on perfection, then this pizza definitely did! ¬†We loved it, our family loved it- ladies and gents, we have a winner!

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Noodle Bowl

Countless variations of these were consumed to ward off the chill during the extra-long winter we had this year.  Highly recommended when you find yourself in need of a comforting bowl of warmth on a cold winter night!

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Slow-Cooker Pulled Pork

We do not love pork, but we¬†love¬†this meal! ¬†But if pork really isn’t your thing, maybe pulled chicken would suit you better?

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Sweet Potato Mango Lentil Curry

Nothing beats a hearty bowl of curry, but this meatless variety that’s full of veggies, sweet potatoes and chunks of sweet mango really takes the cake!

Sides

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Caper Cranberry Tapenade

These sweet-and salty crisps are perfect for a little appetizer. ¬†Highly recommended for all those summer dinner parties you’re planning on having ūüėČ

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Home Fries

Everyone loves home fries, and these ones use a simple trick to make them nice and crispy every time.

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Easy Greek Salad

Even if you’re not having a Greek-themed feast you should make this salad! ¬†Tangy and colourful, it’s a nice break from a traditional garden side-salad.

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Slow-Cooker Baked Beans

Baked Beans in the slow cooker are an easy way to enjoy the tasty side dish with hardly any effort.

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Roasted Fall Veggie Salad

Roasted vegetables are one of the best things in the world- no exaggeration! And yes, we realize that asparagus is not a Fall vegetable, but that is a minor detail.  We made a roasted vegetable salad and it was the Fall, ergo Roasted Fall Veggie salad.

Dips/Spreads

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Apple Butter

Quite possibly one of the easiest recipes in the entire world with only four ingredients and two steps (ok 3 if you count chopping the apples).  And no added sugar- just pure apple-y goodness!

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Salsa Chipotle Hummus

Obviously you knew a hummus recipe was bound to make it on to our list. ¬†And to be honest, we put up this recipe not because it’s our favourite, but more as a representation of¬†all¬†our hummus recipes, because how can you really choose just one when they’re all incredible? ¬†You can’t.

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Beet and Feta Bean Dip

Ok, so this dip is very similar to a hummus recipe- but it is¬†so good that it needed to be recognized all on its own. ¬†Even if you don’t like beets we bet you would like this dip! ¬†It doesn’t really taste like beets, and it has an amzing bright pink colour. ¬†Who¬†wouldn’t¬†want to eat bright pink food?

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Chai-Spiced Blueberry Jam

Fresh blueberry jam with a spicy twist.  Slather on toast, pancakes, waffles, or eat straight from the jar with a spoon.  However you go about it- you must try this jam!

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Cafe Latte Almond Butter

Its a rich, creamy almond butter that tastes like coffee- Java lovers unite!

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Vegan Cheese Sauce

This sauce is so good you’ll want to put it on everything. ¬†And we promise no one will ever know there’s no cheese in it.

Snacks

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Fig Newtons

These are the best when you need a quick pre-run snack, or you need something small to tie you over until your next meal. ¬†And they’re whole wheat, sugar-free, and delicious!

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Kale Chips

Quite possibly the most addicting snack ever.

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Chocolate Chip Lentil Granola Bars

Want a hearty, chewy granola bar?  Add lentils- simple as that.

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Roasted Chickpeas

If you’re in need of a crunchy snack, nothing will satisfy that craving better than these chickpeas. ¬†We recommend you never allow your pantry to be without a jar of them.

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Lemon Coconut Muffins

Muffins are always fantastic snacks, and these ones are some of the softest, most pillow-like muffins we’ve ever had. ¬†The lemon adds some zing and makes them almost refreshing, if it’s possible for a muffin to be that way!

Desserts

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Chocolate Fudge Black Bean Brownies

We’ve had several people make this recipe and rave about it! ¬†But if you’re in the gluten-intolerant crowd, never fear, our gluten-free red velvet brownies are sure to squash any brownie craving.

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Chewy Ginger Snaps

Don’t wait for the Christmas season to make these, they’re too tasty to only have once a year!

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Pumpkin Rice Pudding

Here’s another one that should not be held off until the appropriate season. ¬†Because really, is there truly a season for delicious, thick and creamy rice pudding? ¬†We like to think that sort of thing is a year-round treat.

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Vegan Zucchini Bread Cheese Cake

Who ever said vegans can’t have cheesecake has clearly never tried vegan cheesecake. ¬†Oh well, their loss!

We also want to give honourable ¬†mention to our chocolate cake from our anniversary post. ¬†We didn’t include it in today’s round-up because we just wrote about it, but it needed to be mentioned!

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So there you have have it- quite possibly the longest post ever written, but maybe the most delicious? ūüėČ

We hope you find something on this round-up that catches your eye, and that you have been enjoying the recipes we’ve been posting all year. ¬†If there’s something that you’d like us to make, please feel free to leave a comment or send us an email (twosaucysistas@gmail.com) – we love hearing from you!

Cheers to a great year!

~twosaucysisters

Meatless Monday: Blueberries!

Some of you might remember that we participated in Heather’s Meatless Monday link-up last summer. ¬†We loved participating, but we sort of fell off the band wagon after a while. ¬†Well, she’s started up round two, and we’ve decided to join in again! ¬†This time around she’s running things a little differently. ¬†Heather has it operating it on a two-week cycle- the first week we create a recipe, the second week we re-make someone else’s recipe! ¬†That’s good for us because it gives us a one-week grace period to get our act together and make a recipe ūüôā

So by now you’ve probably noticed that we’re starting with the letter B. ¬†That’s because we’re really awesome and we already missed the first week… oops. :S

But we’re ready this time and we’d like to start off by thanking Heather for making the theme for this week blueberries- conveniently right when blueberries went on sale at the grocery store ūüôā Such good timing!

Now let’s talk about blueberries…

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But really, what is there to say? ¬†They’re like little blue gems bursting with flavour with every bite! ¬†And would you just look at that colour? ¬†A hue like that just screams of the cancer-fighting antioxidant power contained in every berry!

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It’s no secret that we¬†love¬†blueberries, and we’ve made our fair share of recipes that feature them as a main ingredient! ¬†We’ve made pancakes, crepes, overnight oats parfaits, jam, muffins, french toast, and even a rice pilaf, and that’s just to name a few ūüôā

But if you remember about a million years ago we made these blue velvet pancakes. ¬†Well, just the other day we received a request from Kellie to make a pancake-in-a-jar version! Of course, we could never pass up the opportunity to make one of our all-time favourite breakfasts! And what perfect timing, just in time for Heather’s Meatless Monday!

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So here you go, Kellie, as per request! ūüôā

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Of course, a blue velvet cake  pancake would not be right without icing!  So if you have no dietary restrictions (the icing is not vegan) we highly recommend that you include it!

DSCN5622¬†It’s tastes like cream cheese frosting, but there’s no cream cheese! Sneaky, sneaky…

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So we hope you all give this recipe a try- but if having blueberry-filled chocolate cake with “cream cheese” frosting for breakfast isn’t your thing… well you must be crazy ūüėČ

But before we give you the recipe, we want to remind you to head on over to visit Heather at Better with Veggies and check out all the other great recipes everyone else has come up with!

Blue Velvet Pancake in a Jar

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Prep: 5 min
Cook: 5 min
Serves: 2

Ingredients:

1 c. whole wheat flour
1 tbsp baking powder
1 tbsp cocoa powder
1/2 c. frozen blueberries + 1/3 c. for each jar
1 tbsp maple syrup
1 tbsp vegan butter or margarine (or almond butter would work here, too)
2/3 c. Milk or non-dairy milk
1/2 tsp vanilla extract
1/4 tsp butter extract (optional)
Fresh blueberries for topping

For the Icing:

1 tsp coconut butter, melted
1/2 tsp honey
2 tbsp plain yogurt (or non-dairy yogurt)
1/4 tsp vanilla extract

Directions:

Combine the flour, baking powder and cocoa powder and whisk together with a wire whisk.  In a microwave-safe dish, microwave the blueberries until they are no longer frozen and mash with a fork until there are very few whole berries left.  Add the butter or margarine, milk and extracts to the blueberries and mix well.  Add the blueberry mixture to the flour mixture and stir just until combined
Place 1/3 c. of blueberries in the bottom of each jar.  Divide the batter evenly among the two jars and microwave for 5 minutes, or until the batter is firm.  Top with blueberries and frosting.

For the Frosting:

Combine all the ingredients in a small dish and serve on top of your pancake-in-a-jar.

~twosaucysisters

Do you like blueberries?  What is your favourite way to eat them?

Our Favourite Combo

Before we get into today’s post, have you read yesterday’s post yet? No?!? Well, you probably should! It’s about an exercise and nutrition symposium that we attended on the weekend, and we talked about some of the points that a couple of the speakers made regarding the paleo diet, healthy living and weight loss. You should check it out!¬†Now, to today’s post! ūüôā

We have made it no secret in the past that our favourite flavour combinations are peanut butter chocolate, peanut butter banana, chocolate and banana, and peanut butter chocolate banana. There really isn’t anything better! We also have a friend who shares this opinion (the reason we’re friends, obviously :P), so back when he came to visit us for St. Patrick’s Day, we knew just what to make for post Sunday-Funday shenanigans – Pancakes!

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Peanut Butter pancakes…

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with vanilla-flavoured “ice cream” (aka banana soft-serve)….

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and a little bit of healthy chocolate sauce…

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try a lot of chocolate sauce! ūüôā

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And a few peanuts on top for the crunch-factor!
Seriously, do we need to even finish this post?

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You see, we had a deal with said friend: He buys us a couple of drinks throughout the day, and we make him breakfast in the morning (though should the fact that we allowed him to tag along with us throughout the day and crash on our¬†futon¬†not be enough? Just kidding, Trev! ūüėČ ).

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Since he held up his end of the deal (perhaps too much)¬†we obviously had to keep ours. But here at the Two Saucy Sisters house, when we promise someone breakfast, we don’t just make sure we have their favourite cereal and hand them a bowl and some milk, no sir! We came out firing on all cylinders – Peanut Butter Pancakes with Vanilla Banana Soft Serve and a healthy Chocolate Sauce.

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We think we did a pretty good job holding up our end of the deal, don’t you?

Peanut Butter Pancakes a La Mode

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Prep time: 10min
Cook time: 10min
Serves: 3

Ingredients:

For the Banana Soft Serve:

2 frozen bananas
1/2 tsp vanilla extract

For the Pancakes:

2/3 c. whole wheat flour
1/3 c. peanut flour
1 tsp baking powder
1/2 tsp baking soda
dash salt
2 tbsp peanut butter
1 whole egg
1 egg white
2 tbsp honey
1 c. milk of choice
1/2 tsp vanilla

For the Chocolate Sauce: (based off of Heather at Kiss My Broccoli)

3 tbsp unsweetened cocoa powder
2 tbsp maple syrup
1/2 tsp vanilla
4-5 tbsp water

Directions:

Slice your frozen bananas (if not already sliced) and add to food processor or high powered blender. Add vanilla and blend until smooth. Place in the freezer until everything else is ready to serve.

Pre-heat pancake griddle or frying pan.
In a medium sized bowl, combine all dry ingredients. In a smaller bowl, combine the wet. (Optional: separate egg whites and beat until they form a stiff peak and fold into batter after wet and dry have been mixed for a fluffier end result).
Pour wet into dry and mix until just combined.
Spoon batter onto griddle and flip once bubbles form on the surface and bottom of pancake is lightly browned, about 2-3 minutes per side.

Combine cocoa powder, maple syrup and vanilla. Add water a tablespoon at a time until it reaches the consistency that you desire!

Scoop banana soft serve and place over each person’s pancake stack. Top with chocolate sauce and peanuts, if desired.

~twosaucysisters

What food (breakfast or otherwise) do you make when you have a house guest?

Soft as a Pillow

We’ve been on a real lemon-kick lately.

More specifically, we’ve been on a real lemon-coconut-blueberry kick.

We mentioned this in an earlier post, and it is still going strong! We just can’t seem to get enough of this bright, refreshing combo! ¬†Of course the best way to satisfy a flavour craving is to create a pancake recipe for it ūüôā (well, that and maybe a hummus recipe, depending on the type of craving :D)

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But we thought that this particular craving deserved a pancake recipe, not hummus. ¬†Although, we wouldn’t completely reject the idea of a lemon-coconut-blueberry hummus…. ūüėČ

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But wait a sec, where’s the blueberry?

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You didn’t think we forgot it, did you? ūüôā

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These pancakes use one of the best ingredients int the world- coconut flour! ¬†If you want to make something soft and fluffy, coconut flour is the best! ¬†And it’s slightly-sweet coconut flavour adds a nice flavour to your baked goods. ¬†It’s also gluten-free, so those who are allergic need not be afraid, and guess what? ¬†It can be found at the Bulk Barn! ¬†No need to travel the¬†world city looking in every health-food store you can find to get it, just pick some up the next time you go to the Bulk Barn¬†to stock up on chocolate-covered everything.

One thing to note, though, is that coconut flour absorbs¬†a lot of water, so your batter will be much thicker than what you might be used to. ¬†Don’t wait to see bubbles on your pancakes before flipping them, because it’ll never happen and you’ll end up with some very burnt pancakes!

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But get these right, and you’re in for the softest pancakes you’ve probably ever had. ¬†Full of fresh lemony-flavour and sweet coconut, a little texture from poppy seeds, layered with thick coconut “cream”, and covered in a bright blueberry sauce, you really can’t go wrong ūüôā

Lemon-Coconut Poppy Seed Pancakes with Blueberry Sauce

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Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2

Ingredients

1/3 c. + 2 tbsp whole wheat pastry flour
1/4 c. coconut flour
1 tsp baking powder
1/2 tsp baking soda
dash of salt
zest of 1 lemon
Juice of 1 lemon (1/4 c.)
3/4 c. milk of choice
1 tbsp coconut milk
1 tbsp honey

For the “cream”

1/2 c. plain Greek yogurt
1 tbsp coconut cream (from the top of the can)

For the Blueberry Sauce

1 c. Frozen blueberries
1 tbsp honey

Directions:

Heat a pancakes griddle or non-stick frying pan over medium-high heat.

In a medium-sized bowl, combine all the dry ingredients. ¬†In a separate bowl combine all the wet ingredients. ¬†Add the wet ingredients to the dry and stir until just combined. ¬†Spray the griddle or frying pan with cooking spray and drop spoonfuls of batter onto the pan, spreading them out to make round disks. ¬†Cook for 2-3 minutes, or until the edges start to cook. ¬†Carefully flip them over (they’ll be very soft and a bit fragile) and cook for another 2-3 minutes.

To make the Cream: Stir the coconut cream and yogurt together and layer in between each pancake.

To make the Blueberry sauce: Place blueberries in a pot and cook over medium-high heat, stirring frequently, mashing the blueberries slightly as they cook.  Once the blueberries begin to boil, add the honey and cook for another minute.  Reduce the heat to low and cook, stirring frequently, until the sauce thickens slightly.

~twosaucysisters

Have you ever tried coconut flour?

Banana Waffles

Remember way-back-when, when we vowed to give waffles their due respect?

And after that we made 5 more pancake recipes. (Feel free to click on those links ;))

And have you seen a single waffle recipe? No, no you have not.

But we’re trying to change, really, we are!

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Starting with these Banana Waffles!

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Make that ultra-fluffy-super-crispy Banana cornmeal waffles!  Seriously, with these on file, waffles have officially made their way on to our regular breakfast rotation!

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Think of these as the martyrs of breakfast waffles, paving the way for future waffle recipes!

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And we promise, there will be more where this one came from ūüôā

Banana Waffles

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Prep Time: 10 min
Cook Time: 10 min
Serves: 2

Ingredients:

2/3 c. whole wheat flour
2 tbsp cornmeal
1/2 tsp Baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 banana, mashed
1 egg, whisked
2/3 c. + 1 tbsp milk of choice
1 tbsp jam (we used strawberry)
1 tsp lemon juice

Directions:

In a medium-sized bowl, combine all the dry ingredients. ¬†In a separate bowl, combine all the wet ingredients. ¬†Add the wet ingredients to the dry and stir until just incorporated. ¬†Spoon the batter over your waffle iron and close the lid. ¬†Cook for 4-5 minutes, or until waffles are firm and slightly crispy. ¬†If you’d like an extra-crispy waffle, pop them in the toaster for a couple minutes once they’er done cooking (homemade toaster waffles FTW!)

~twosaucysisters

Do you like waffles?  What is your favourite breakfast lately?

The Blueberry Classic

Remember a million years  a couple weeks ago when it was Pancake Tuesday, and we gave you a big list of all of the pancake recipes we have made since the start of our blog? You may also recall that at the end of that list we gave you a couple new recipes, but we decided to be mean and make you wait for them (how cruel of us!).  The first of the pair were our Cinnamon-Raisin Brancakes, which we shared with you not too long afterwards (we were trying to be nice since we made you wait).

But it has been 2 weeks now, and we have yet to share with you the second pancake recipe! ¬†But before you get mad, allow us to plead our case. ¬†We had every intention of posting said pancake recipe relatively soon after the brancakes were posted, but then we ran into a pile of exams and assignments, and by the time we could finally come up for air and give the blog a little love, we ran into some technical difficulties. ¬†So you should have gotten this recipe last week, and should already have been digging into your fifth consecutive stack of pancakes by now (because obviously you would’ve made them for breakfast every morning! :P) But instead your getting them 2 weeks late. ¬†So without forther a-do, we give you…

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Blueberry Buttermilk Pancakes!

Thick, fluffy, and full of blueberries, these were quite possibly the¬†best blueberry buttermilk pancakes we’ve ever had!

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These were actually the pancakes that we made the morning of Pancake Tuesday.  As you may have read, Pancake Tuesday was a childhood favourite for us, so when we woke up that morning we were both feeling a little bit sentimental and felt the need for a more traditional stack.  Because Pina Colada, Strawberry Shortcake,  and Beet Pancakes are all delicious, but sometimes you just have to go back to the basics!

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And we enjoyed every sentimental, down-home fluffy blueberry-filled bite! ūüôā

Blueberry Buttermilk Pancakes

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Prep time: 10 min
Cook time: 10 min
Serves: 2

Ingredients:

2/3 c. whole wheat flour
2 tbsp optional (can sub ground flax)
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
dash of salt
1 egg, separated*
2/3 c. buttermilk**
1 tbsp honey
1/2 tsp butter extract (optional)
Blueberries

For the Blueberry Sauce:

3/4 c. frozen blueberries
1-2 tbsp maple syrup

Directions:

Heat a pancake griddle or non-stick pan over medium-high heat.  Spray with cooking spray.

Combine all the dry ingredients in a medium-sized bowl. ¬†In a separate bowl, combine the egg yolk, buttermilk, honey, and butter extract (if using). ¬†Stir together thoroughly. ¬†Place the egg white in a separate medium-sized glass (not plastic!) bowl. ¬†Using electric beaters, whip until the egg white form stiff peaks. **This step is optional. ¬†It will make your pancakes extra-fluffy, but you can skip this step and just add the egg white to to the rest of the wet ingredients along with the yolk if you’d prefer.

Add the wet ingredients (except the egg white) to the dry ingredients and stir until just combined.  Carefully fold in the egg white, being careful not to stir it too vigorously and lose the volume.  Drop the batter onto the griddle or pan and smooth into a round shape.  Sprinkle as many blueberries as you can fit onto the top of each pancake and lightly press them into the batter.  Cook for 2-3 minutes, or until bubble start to form and the edges begin to cook.  Flip and cook for another 2-3 minutes.  Repeat until you run out of batter.

*if you don’t have buttermilk, just add 1 tsp of vinegar or lemon juice to the milk and let it sit for about 1 minute, and you’ll have buttermilk!

For the Blueberry Sauce:

Add the blueberries and maple syrup to a small pot and bring to a boil.  Reduce the heat to medium-low and cook until the sauce thickens slightly, mashing up some of the blueberries,  about 4 or 5 minutes.

~twosaucysisters

Do you ever feel the need for a “classic” dish? ¬†What is your favourite pancake flavour?