Happy Mother’s Day to all the mums out there!
Tomorrow (at least in Australia) is a chance for us to celebrate and thank all the mothers and maternal figures that have helped shape us. I owe so much to my mum for her constant support, care, love, time and patience, and for instilling in me a love of food and cooking. Now that I am raising a smaller version of myself I have a much greater insight into what it actually takes to raise a strong, intelligent, confident daughter without smothering her in her sleep, and all I can say is this: WOW. Thanks for not killing me and making it look like an accident, Mum. I’m sure there were more than a handful of times you would have been justified in doing so and I’m hope you’re at least getting a kick out of now watching me trying to raise a girl of my own. Well played, universe.
Being a mum is an emotionally, mental and physically draining job that doesn’t pay well and is often thankless. It’s also the most amazing job in the world, and for those of us lucky enough to have children (if we want them) it brings a joy that is difficult to put into words. Being a mum is the best thing I’ve ever done. Take advantage of this annual opportunity to show your mum (or partner, or mother-figure, or just someone you think is cool) how much you appreciate them by spoiling them with the world’s fluffiest, lightest wholemeal buttermilk pancakes.
These really are the fluffiest pancakes I’ve ever made. I could drop a science bomb on you and go into great detail about how the extra acidity from the buttermilk reacts with the rising agents to produce a light-as- air texture but all you really need to know is that these pancakes are the shiz. Mum will forgive at least half of the dumb stuff you’ve made her put up with if you cook her these, that’s a guarantee.*
*not a guarantee, individual mums may vary.
If you’re not participating in Mother’s Day then I still highly recommend you make these because really - any day is a good day for super fluffy, super soft, healthy and wholesome pancakes. Just remember that over-beating is death to fluffy pancakes. You want to mix the batter until it's *just* combined (some small lumps are totally fine) otherwise you'll remove too much air and these won't be fluffy or light.
Its easy: Make pancakes. Top with fruit and maple syrup. Win big at life. Wholemeal buttermilk pancakes are the answer to your fluffy pancake prayers.
Wholemeal Buttermilk Pancakes
1&1/2 cups wholemeal flour
1/4 cup almond meal
1&1/2 tsp baking powder
1 tsp bicarbonate soda
Pinch of salt
1-2 tbsp coconut sugar (depending on your tastes)
1&3/4 cup buttermilk
1 tsp vanilla extract
1) Place flour, almond meal, baking powder, bicarbonate soda, salt and sugar in a large mixing bowl. Mix to thoroughly combine ingredients, then make a well in the centre.
2) Combine buttermilk, egg and vanilla, then add to dry ingredients.
3) Mix gently with a whisk until the wet and dry ingredients are JUST combined. Some small lumps of un-mixed batter are fine.
4) Heat a non-stick fry pan over medium heat. Using approximately 1/4 cup of batter per cake, fry pancakes gently until golden, then flip and cook for a further 1 minute or until cooked through.
5) Top with whatever the heck you want and enjoy these bad boys.
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