I'm trying to get better at using what I have on hand when meal planning. I feel like it leads to a reduction in grocery costs and clutter and an increase in overall emotional well-being.
Do you have any idea how many times a week I write the sentence "an increase in overall emotional well-being." A ton. It's kind of my therapeutic goal for everyone all the time. Doesn't an increase in overall emotional well-being sound nice?
But I'm not here to talk about therapy. I'm here to talk about pancakes. Which are kind of the same thing.
Ok. Back to using what I have. I had some leftover low-fat buttermilk up in the fridge leftover from the small skillet cornbread. Knowing that pancake Saturday was quickly approaching, I did a quick search to find a recipe that uses buttermilk.
Well. I found one. And it rocked. Here you go!
Blueberry Buttermilk Pancakes
adapted from Food Network
2 cups of all purpose flour
1/4 cup of sugar
2 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup of butter, melted
2 cups of low fat buttermilk
Sift all dry ingredients together in a large bowl. In a smaller bowl, combine the eggs, butter, and buttermilk. Add the the wet ingredients to the dry, stirring just until combined. It will be lumpy and fluffy!
Heat a skillet to medium heat*. Spray with cooking spray. Cook pancakes using 1/3 cup of batter at a time. Sprinkle fresh bluberries atop the uncooked side of the pancake. Flip. Cook until done.
Serving size 2 pancakes (makes five servings / 10 pancakes)
Points plus 10
*Watch the heat on this one. Since they are so fluffy, they cook fast! I turned the heat down a little below medium. BUT my oven is a little wonky, so you just do what suits your oven/life/fancy.
A Beautifully Simple Chicago Apartment
3 hours ago