IF I’M DEAD TOMORROW……It was worth it!

 

My Harley Stud and I celebrated my ten pound weight loss this morning with a scrumptious buttermilk blueberry pancake (or is that blueberry buttermilk pancake?) breakfast complete with sugar-free syrup, sausage (lite) and fresh melon with coffee.  It was…

TO.DIE.FOR.

and I mean that literally. 

Let’s forget the irony of the somewhat destructive choice of celebrating weight-loss with food indulgences, there is another destructive concern at play here.  (Don’t be fooled by that sugar-free syrup and lite sausage.  It is still sausage and eating four of these pancakes cannot be considered light even when they are accompanied by sugar-free syrup and Smart Balance instead of butter.)

Quite by accident, about a year ago, I stumbled across a recipe for buttermilk pancakes.  We tried it and since that day nothing else will do.  We used to just buy the box mix and add water and sometimes an egg but no more.  We are hooked.  Nothing else will do. 

We don’t make pancakes every weekend but we make them quite often so I always try to keep buttermilk on hand.  When we decided to make pancakes this morning, we discovered that the buttermilk in the fridge had an expiration date of Feb 5th. 

…..but I really wanted pancakes.  I opened it and gave it a sniff.  It smelled like buttermilk.  Isn’t buttermilk half spoiled anyway?  What does bad buttermilk smell like?  I surely don’t know.  …..and I really wanted pancakes. 

So my recipe calls for 3 cups of buttermilk.  I only had 2 cups.  I figured that I could counteract any icky after-life properties of the expired buttermilk with substituting cream and skim milk to make up the difference. 

Might I say that they were the best darn pancakes we’ve ever had.  And if we don’t survive the night, it will soooooo be worth it.  And just to be sure that the recipe doesn’t die with me, I’ve included it below for your culinary enjoyment.  I will leave it up to you to use fresh or expired buttermilk.

 

Buttermilk Pancakes

3 cups flour

3 TBS white sugar

1 TBS baking powder

1 1/2 tsp baking soda

1 tsp salt

3 cups buttermilk (or 2 cups buttermilk 15 days past expiration date mixed with 1/2 cup heavy cream and 1/2 cup skim milk)

1/2 cup milk

3 eggs

1/3 cup butter melted

1 tsp vanilla

Mix the dry and wet ingredients separately and then combine.  For uniform pancakes, use a gravy ladle to spoon onto buttered griddle.  You know the rest. 

*Disclaimer*

These pancakes are a little more work than adding water to a box mix but are truly worth the effort.  Be warned.  Easy box mix pancakes will never do once you’ve tried these little discs of yumminess.

 

Hugs and Kisses,

SMB