Monday, October 27, 2008
Saturday Morning harvest festival breakfast with my pa!
1 cup all-purpose flour
1 Tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup buttermilk
2 Tablespoons vegetable oil
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
In a small bowl, whisk together buttermilk, egg, and oil.
Add buttermilk mixture to flour mixture all at once and stir just until smooth (don’t overmix).
Let batter sit for a full 15 mins. to allow the flour time to absorb moisture from the liquid.
Pour batter onto hot griddle.
The batter is VERY thick and will need to be spread out into a circle quickly using the back of a spoon.
Turn when bubbles form on top of pancakes and cook until second side is golden brown. Makes about 6 pancakes.
*Note: These really come out thick and fluffy! If you want the batter to spread a little easier, you can increase the buttermilk to 1 C. and they will still come out good. Recipe is easily doubled or tripled (I haven't tried it more times than that).*
Pumpkin Spiced Latte
3 cups hot whole milk
4 teaspoons white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
6 ounces double-strength brewed coffee
3 tablespoons sweetened whipped cream
3 pinches pumpkin pie spice
Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped topping and pumpkin pie spice.