Sunday morning Buttermilk Pancakes and Homemade vanilla Whip Cream

Sunday Morning Chocolate Chip and Blueberry Buttermilk Pancakes with Fresh Homemade Vanilla Whip Cream

Sunday Morning in our house would not be complete without some delicious buttermilk pancakes. Pancakes are great any day of the week but in our house we like to eat them for Sunday morning brunch or in a pinch a quick late night dinner. I think the buttermilk is a key ingredient in the flavor and texture of a great pancake. This recipe makes some delightfully fluffy stacks that are sure to please your taste buds. I prepared the batter in an 8 cup Pyrex measuring cup. The pancakes in this recipe do not really get air bubbles because the batter is soo...thick. You will know when to flip the cakes when you see the sides start to firm up. I like cooking mine on a flat cast iron skillet but if you have a griddle that would work great too. I preheat the skillet for about 10 minutes on medium heat and then spray a little Joy Baking Spray on the skillet and wipe it off with a paper towel after I see it bubble. You will not need to use any butter or grease to oil the pan or griddle after that because it won't stick as long as you preheat your cooking surface. This pancake recipe is for a basic thick buttermilk pancake batter but you could flavor the batter with chocolate chips, fresh fruit, nuts, cinnamon, sprinkles, etc. The picture below of are of my finished pancakes. I made a batch of chocolate chip and another batch with fresh blueberries. I served the chocolate chip pancakes with some of my fresh homemade vanilla whip cream, confectioners' sugar, maple syrup, and a sprinkle of chocolate chips. I served the blueberry pancakes with some of my fresh homemade vanilla whip cream, confectioners' sugar, maple syrup, and sliced bananas. The bananas really compliment the blueberries. (The recipes for the buttermilk pancakes and whip cream are below.)

 

 

Buttermilk Pancakes

recipe by Julie Hodges

Ingredients:

• 2 1/2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 eggs beaten
• 2 cups buttermilk
• 1/2 cup fat free milk
• 4 Tablespoons unsalted butter, melted
• 1/2 cup granulated sugar

Instructions:

• Preheat cast iron or griddle on medium heat for about 10 minutes. Then spray with some baking spray or use butter to grease the cooking surface. Wipe with a paper towel after it bubble ups before placing the batter on.

• Sift together the flour, baking soda, baking powder, and salt. In a separate bowl beat two eggs and set aside. In a separate bowl mix the fat free milk, buttermilk, and add the two beaten eggs and mix together. Then add the wet mixture to the dry mix and whisk together. Melt the butter in the microwave and add the sugar to the butter and stir together. Then add the butter sugar mixture to the batter. Whisk until combined. The batter will be thick. If thin pancakes are preferred add extra fat free milk to thin the batter out. Pour the batter onto a preheated griddle or skillet. 

Add chocolate chips, fresh fruit, cinnamon, or nuts if desired. It can be mixed into the batter or sprinkled onto each pancake after the batter is poured onto the cooking surface.

Tip: 

Flour the blueberries and pop in the freezer for a few minutes before mixing in the batter and when you mix them or drop them in the batter they won't bleed all over the batter and make your pancakes purple.

Tip: 

Sprinkle the chocolate chips or nuts onto the batter after your poured it out onto the cooking surface instead of stirring it in.

 

 

 

 

Homemade Vanilla Whip Cream

recipe by Julie Hodges

Ingredients:

• 1 quart of heavy cream
• 1/4 cup of confectioners' sugar (this is an estimate)
• 1 teaspoon pure vanilla extract

Instructions:

In a bowl pour in 1 quart of heavy whipping cream, sprinkle in half of the confectioners' sugar and use a hand mixer or stand mixer with the whisk attachments to whisk the cream and sugar on low for about 3 minutes gradually add the remaining confectioners' sugar and whip until you have soft peaks then add the teaspoon of pure vanilla extract and continue to whisk it with the mixer until you have reached your desired consistency for your whip cream such as stiff peaks.

Recipes and photos by Julie Hodges (me)