Mini buttermilk pancakes with berries
My daughter Jade was home this weekend and it was fun spending time around the table visiting and enjoying her company. Summer breakfast on the patio is special, especially when you can linger without a major agenda calling you away. Pancakes were always a weekend breakfast treat when the kids where growing up and I try to keep the momentum going when they visit now. I made these simple buttermilk pancakes with no frills and served them with whipped cream, organic maple syrup from Quebec and blueberries that I picked up at the market the day before. Very simple but so good. I didn’t want to overwhelm with breakfast because I want to repeat the food experience at lunch and dinner.
I am also getting ready for a special event this week: the annual extravaganza that is the Diner en Blanc. My friends Val and Carola and I are planning a picnic style three course menu and divide the task among us. My part is providing a couple of summer salads. A potato salad for sure, and perhaps a lentil salad to go with it. We have gone to the event three years in a row now and in spite of the somewhat complicated logistics it ends up being a unique experience that we are glad to participate in. You can read about the previous experiences here and here.
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1 cup buttermilk
1 tablespoon canola oil
Whipped cream, sweetened
Combine the flour, baking powder, baking soda and sugar and mix.
Combine buttermilk with egg and oil and mix.
Add egg mixture to the flour and stir only until combined, do not over mix and batter should remain a little lumpy.
Heat up a pancake griddle to medium high, spray or brush with oil.
Scoop the batter with a small ice cream scoop or a spoon and drop onto the griddle.
Cook, turning once, until both sides are golden.
Serve with berries, maple syrup and whipped cream.