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Best Ever Buttermilk Pancakes

February 16, 2018

 

Chef Kathy Maddox of Mohala Farms enjoys her annual ʻĀINA Chef Visit to Waialua Elementary School’s third graders. Kathy always provides creative, seasonal, healthy recipes with local ingredients to Waialua’s students. ʻĀINA nutrition lessons teach students that breakfast is the most important meal of the day. Kathy shared one of her favorite breakfast recipes on a recent ʻĀINA Chef Classroom visit!

Ingredients:

  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 Tbsp sugar (try cane or coconut sugar!)
  • 2 eggs
  • 3 cups buttermilk
  • 4 tbsp melted butter or coconut oil
  • Optional Toppings: fresh fruit, honey, or real maple syrup

Option: For a sugar free option, try adding 1/2 cup Kiawe Bean flour to just 1 1/2 cups flour, and no sugar to the recipe. (Kiawe Bean Flour can be found at Kōkua Market)

Directions:

  1. Combine the dry ingredients in a bowl.
  2. In a separate bowl, combine the eggs and buttermilk.
  3. Add the egg mixture to the dry ingredients and mix gently. Do not over mix.
  4. Heat a griddle or pan until beads of water jump in the pan.
  5. Spread a little oil or butter in the pan.
  6. Spoon batter onto the pan to form a pancake.
  7. When bubbles form around the edge and the middle of the pancake it is time to flip it over.
  8. Cook for another minute or two.
  9. Put pancake on a plate and top with honey, fresh fruit, or real maple syrup.

Tip: If you don’t have buttermilk you can make a substitute adding 1 tablespoon of vinegar to milk and letting sit for 10 minutes before using.

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