One of the ways I honored my mother this past Mother’s Day was to recreate a recipe she used to make for us on the weekends for breakfast, Buttermilk Pancakes. However, even to this day I have never seen her use buttermilk to make them. I have therefore decided to add both names to the title because when you search online or in cookbooks you will run into Buttermilk and not Whole milk Pancakes. In case you are wondering to yourself why she chooses to use whole milk and not buttermilk, I have not had this conversation with her but here are my thoughts; honestly, where I come from in Zambia, food ingredients are not cheap and if you are going to buy a grocery item you better make sure it is versatile! Items such as buttermilk are considered luxuries for day to day usage. Therefore, if you go out of your way to buy buttermilk to make pancakes you better have other uses for it otherwise it will stay in the fridge and get spoilt unless of course you are prepared to make tons and tons on pancakes to get rid of the excess of the pint of buttermilk you just bought. But when you are smart and creative as in my mother’s case, she decided long ago to substitute the butter milk with whole milk and the outcome is still a delicious and fluffy stack of pancakes. The result is a win, win situation. If you cook creatively like my mother, not only do you warm the hearts of those you love but you help with your household budget because purchasing a versatile ingredient such as whole milk means not only do you get to make pancakes but then you can use it for your tea, your porridge or simply as a beverage. Happy cooking foodies.
1 ½ cup all- purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
3 tbs. sugar
2 eggs, already beaten
1 cup buttermilk or whole milk
½ stick (4.tbs) melted butter
1/3 cup vegetable oil for cooking
Prep time: 5 min Cooking Time: 15 min Serves: 5 (10 pancakes)
(1) Sift flour into a mixing bowl. Sprinkle baking powder, salt and sugar onto the flour and mix.
(2) Add milk, eggs and butter and mix until you get a smooth consistence.
(3) Add a tablespoon of the vegetable oil to the skillet and heat at medium heat.
(4) Scoop batter using a dinner table spoon (for correct amount) and pour onto the skillet. You can do batches of about four pancakes at a time.
(5) Cook each side between low to medium heat for about 2 minutes or until golden brown.
(6) Before every new batch of batter you add to the skillet, add a tablespoon of the cooking oil.
(7) Serve for breakfast with a cup of tea or coffee. As an option, you may garnish with fruit or syrup.