This is my first month participating in Taste and Create, a community that encourages sharing, tasting, and blogging. The concept is simple and fun: each month, bloggers are paired up, choose a recipe from each other’s blogs, cook it, taste it, and then share the experience. And yes, it happily adds another prompt to my ever-growing list of blogging ideas for the month.

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For the month of March, I was paired with 3sidesofCrazy. I absolutely loved this pairing because it gave me an excuse to browse a new food blog. She has a wonderful collection of recipes, so many that I was genuinely overwhelmed while choosing. Many of the dishes were meat-based, so I limited myself to desserts and breakfast recipes. Not that this was a hardship, given my very well-known sweet tooth.

Her recipe for fluffy buttermilk pancakes immediately caught my attention and couldn’t have been more perfectly timed. Nikhil had been complaining that he hadn’t had a proper pancake since our move to Singapore. I did make a few adjustments to the original recipe. I substituted flaxseed meal for the eggs and used a mixture of milk and vinegar since I didn’t have buttermilk on hand. I also swapped half the all-purpose flour for wholemeal flour, using 3/4 cup of each instead of the original 1 1/2 cups of all-purpose flour.

The result was a pleasant surprise. The pancakes turned out just as fluffy as their egg-based counterparts, even with the wholemeal flour. A definite win.

Ingredients

  • 1 1/2 cups all-purpose flour
    (I used 3/4 cup wholemeal flour and 3/4 cup all-purpose flour)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 2 eggs, lightly beaten
    (I used 1 tablespoon flaxseed meal whisked into 1/2 cup water until frothy)
  • 1 1/2 cups buttermilk
    (1 1/4 cups milk plus 1 tablespoon white vinegar)
  • 2 tablespoons unsalted butter, melted

Method

  • Sift together the flour, baking powder, baking soda, salt, and sugar into a medium bowl.
  • Add the flaxseed mixture, buttermilk, and melted butter. Whisk gently until combined. The batter should have small to medium lumps.
  • Heat a griddle or frying pan. Using a 1/2 cup measure, pour the batter onto the hot surface, spacing each pancake about 2 inches apart.
  • When bubbles form on the surface and the edges look slightly dry, about 2 1/2 minutes, flip the pancakes.
  • Cook for another minute, or until the bottoms are golden brown.
  • Repeat with the remaining batter, keeping the cooked pancakes warm.
  • Serve topped with sliced bananas, walnuts, and pure maple syrup.

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