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Buttermilk Pancakes


I’m typing this post in our sitting room, where the fire is blazing and our tree is sparkling with their white fairy lights. It’s been a great weekend so far, we’ve just been sticking around the house, getting things prepared and organized for the holiday season. Next weekend, the nieces will make the trek down and we’ll spend the day doing Winterval activities, which are happening in downtown Waterford for nearly the whole month. Santa needs to be visited and maybe we’ll be able to squeeze in a sleigh ride or two.

Today, though, I’m just enjoying having the day to catch up on baking (chocolate meringues, brioche rolls and loaves, two types of cookie dough and some homemade eggnog) while Patrick keeps track of our increasingly mobile child. Four months is an interesting age (putting it lightly). Cognitive growth spurt+physical growth spurt+teething. It’s a crazy, emotional time for all of us, but mostly for Maeve. Poor pet.


On Sundays we like to skip breakfast and have a big brunch at around 11. Earlier, Patrick went to the gym while the bebe and I hung out and nursed on the couch. When Patrick came home, he had two bottles of maple syrup, a newspaper and some maple smoked rashers with him – it was his subtle way of asking if I’d make pancakes for brunch. And of course, I did. I’ve yet to turn down a gift of maple syrup.

These pancakes are my tried, tested (time and time again) and true recipe. They’re just the way I like them – fluffy, soft. with a very slight sweetness and chew to them. They’re perfect with smokey bacon, pure, sweet maple syrup or – if you have them – blueberries. I didn’t have any berries today, but Patrick didn’t mind.


Buttermilk Pancakes


2 cups AP flour

3 Tbsp sugar

1 Tbsp baking powder

1/2 tsp salt

1 1/2 cups buttermilk

1 tsp vanilla

1 egg

1 Tbsp melted butter


  • In a large bowl, whisk together the flour, sugar, baking powder and salt.
  • In a large measuring cup, whisk the buttermilk, egg and vanilla.
  • Add the wet ingredients to the dry and mix until everything is incorporated. Don’t overdo it or you’ll have rubbery pancakes!
  • Fold in the melted butter.
  • Heat a nonstick pan or electric griddle on medium or medium-low, depending on how hot your stove top gets.
  • Add a bit of butter to the pan and wipe away the excess with a paper towel – you just want a tiny little bit of grease in the pan.
  • Pour pancake batter into the heated pan by the ladle-ful. Cook on one side for 30 seconds to a minute – you’ll know it’s ready to flip when the top of the pancake is covered with little bubbles that are popping. Flip and cook on the other side for another minutes (don’t mess with it too much for best results, just let it sit and cook).
  • Serve with hot tea, maple syrup and crispy bacon, rashers, sausages or fresh fruit and whipped cream.
  • Makes six large pancakes.


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