It's no mystery: to me breakfast is sacred. I hardly skip it (because then I'd end up eating anything in sight, 'cause otherwise I'd have one of those fin de siècle fainting, from which one could recover only with salt and a fanning – with a handkerchief decorated with lace, of course) and, if I was forced to choose a meal in which I could go on and on eating until the bursting point, I'd choose breakfast (needless to tell you, how much I can eat in one of those beautiful hotels with rich breakfast buffet – and no, I'm not ashamed of that!).
So, for me everything that has to do with breakfast food is surrounded by an aura of sacredness: in fact, I love preparing for the every day breakfast (even though I have it in 5 minutes, more or less ), mine or others, cookies, cakes and sweets that make you start the day in a sweeter way and, for me, without the desire to kill anyone who dares speak to me. But, even more, I love being able to have a breakfast worthy of its name, having it calmly, at the bar or, even better, at home, with something specifically prepared, maybe with a nice home-made cappuccino (I make it with a pot like this one, bought in a supermarket for a pittance) or a glass of cold milk (cold milk is one of those "small but great" pleasures in life) on the side. And so, for a nice Sunday breakfast, I was able to enjoy these wonderful buttermilk pancakes, topped with maple syrup and fresh blueberries: a real treat, a cuddle, which I strongly suggest you to start a relaxing day (or to brighten up a bad day … different points of view) .. 'cause breakfast is sacred, but the relaxing one it's even more sacred!
Ingredients (6 to 9 pancakes -depending on how big you decide to make them)
* 135 g all purpose flour
* 2 tbsp caster sugar
* 1/2 tsp salt
* 1/2 tsp baking powder
* 1/4 tsp baking soda
* 250 g buttermilk (lower down you'll find the recipe for home-made buttermilk -in Italy it's very difficult to find)
* 1 large egg
* 35 g unsalted butter, melted
* oil (or butter) to grease the pan
* 3 shares of yoghurt –> for this recipe 187,5 g
* 1 share of milk –> for this recipe 62,5 g
* 1 tbsp lemon juice
Mix yoghurt, milk and lemon juice in a bowl and let the mixture rest at room temperature for 5 minutes. Then you can use your buttermilk.
In a bowl mix the dry ingredients: flour, sugar, salt, baking powder and baking soda.
In another bowl, whisk together the egg, buttermilk and melted butter. Pour liquid ingredients into the dry ones and stir with a wooden spoon to mix them, but don't overwork the batter (like you do to make muffins).
Grease a pan with a drizzle of oil (or a knob of butter) and heat it over medium heat, then remove the excess fat with kitchen paper. When the pan is hot, pour a ladleful of batter (pancakes must be chubby, but not too thick), then flip the pancake when the edges are dry and when you see bubbles in the middle (after about 2 or 3 minutes); the bottom should be golden brown. Cook the other side until golden, for about 2 more minutes (you'll notice that the most difficult part of this recipe – a very easy one- is finding the right thickness of your pancakes and, consequently, the right cooking time). Repeat until you finish the batter and serve immediately. I ate these pancakes with maple syrup and fresh fruit (blueberries are perfect, I can confirm). But, if you don't have or don't like maple syrup, you can garnish your pancakes with everything you like: jam, honey, fruit, butter and sugar, icing sugar, Nutella and more (ice cream? Exaggeration?).
So, be inspired by what you like the most .. and have a nice breakfast!
I find these pancakes perfect: slightly sweet, with a delicate and delicious sour aftertaste, they divinely accompany whatever you prefer (even the sweetest garnishment, 'cause they're not cloying at all) and they turn your breakfast into something unique .. Well, of course, to determine the uniqueness of the breakfast experience it will contribute the choice of the people with whom you'll share it, but this depends on you, not on the pancakes.