Buttermilk Pancakes
Prep time 5 minutes
Cook Time 10 minutes
Makes 4 Pancakes
The Inspiration
Pancakes seemed to be loved by all, stirring fond memories of connection and family. They have a short cooking time, you can make them savory or sweet, and hey, there is even an international pancake day. No matter what country you live in, they have some form of our beloved fluffy cake.
This recipe is great for kids and adults alike, and are especially great during the cold months of winter. I love the aroma of pancakes cooking on a cast iron skillet; it warms my heart just thinking about it. You can play with adding cinnamon, rose petals, cardamom, pumpkin, sweet potato or even shredded carrots. Have fun with them!
Ayurvedic pancake eating tip: because they are a little heavier, I often enjoy them with my lunch since having them first thing in the morning could put out your digestive fire that is just being awakened and rekindled.
Ingredients
1 cup wheat flour (I use Chiddam Blanc, Sonora, Oland or Einkorn)
1 cup freshly made buttermilk *here is a buttermilk starter I use.
¾ tsp baking powder
2 tbsp ghee
¼ tsp baking soda
½ tbsp lime juice
½ tsp salt
(optional spices can be cinnamon, cardamom, or rose petals)
Steps
Preheat your oven to 325.
Mix your dry ingredients.
Next add the lime juice, ghee and buttermilk and stir until you have a batter to your liking. You can make it thicker or thinner by altering the amount of buttermilk you use. You might need a little bit more than the 1:1 flour to milk ratio.
Heat a cast iron skillet on medium low for 5 minutes until you can see heat rising off the surface. Place a jar of ghee next to the skillet.
Turn heat up to medium and use ¼ tsp of ghee to lightly oil the surface, then ladle in ¼ of the mixture in the center of the skillet and cover with another pot. This helps the pancake cook more quickly and evenly.
Flip pancake after bubbles rise to surface and the bottom browns, about 2 to 4 minutes. Cook until the other sides are lightly browned.
Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.
Top with ghee and maple syrup and enjoy!
