How great has the weather been for the past few days? Okay, maybe it’s a liiiittle too hot. Maybe I got a liiiittle bit sunburned. Maybe I haven’t been able to sleep because its 900 degrees in my room. But I will take this sunshine over rainy, windy, cloudy typical Boston weather ANY day. The sunshine inspired a brunch picnic Sunday morning (resulting in said sunburn). I cooked up some Joy the Baker buttermilk pancakes, with my own little added twist of pecans and bananas.
Ohhh MAN were they good! Here is the recipe.
1 cup buttermilk
2 Tablespoons vegetable oil
1 stick unsalted butter, melted and cooled slightly
1 cup all-purpose flour
4 teaspoons baking powder
4 teaspoons light brown sugar
1 teaspoon salt
Whisk together milk, eggs and vegetable oil in a medium bowl, then whisk in the butter.
Stir together flour, baking powder, sugar and salt in another medium bowl. Whisk in egg mixture until combined.
Spray a griddle or skillet with nonstick vegetable spray. Working in batches of 3 (or 6 if your griddle will allow) pour 1/3-cup measures of batter onto skillet and cool until bubbles have formed on the top and sides of the pancakes and broken, about 2 minutes. Flip pancakes with a spatula and cook until undersides are golden, about 1 minute more. Lower heat if pancakes brown too quickly. Serve with maple syrup or molasses.
We had ours with some maple syrup, strawberries, and… nutella. LoveloveLOVE!
Eaten while enjoying the Sunday edition of the NY Times – with my favorite section: wedding announcements! No, let’s not get ahead of ourselves; I like to look for people from Cornell, Binghamton, or fun “how we met” stories.
It’s about time I discovered we had a front yard: perfect little Sunday morning/afternoon!