Buttermilk Pancakes

I got up this morning with an intense craving for pancakes. So I turned to my trusted kindle and browsed America's Test Kitchen's cookbooks because that's what I turn to when I want the best, foolproof recipes. Yes, they really are foolproof. I came across a recipe for buttermilk pancakes which I love because of the subtle tanginess and I have found that the buttermilk and baking soda just gives the pancakes greater rise. 

The pancakes were very easy to prepare and the flavour far surpasses any box pancake mix you can possible buy. There is additional fat by way of soured cream and that produces more flavour. The secret to perfect pancakes is to let the batter rest. This allows the batter to thicken slightly which aids pancake formation. So what you'll end up with is picture perfect pancakes. Top with a little salted butter and maple syrup and voila....heaven. If you are pinched for time then why not mix the dry ingredients and set aside and morning of mix the wet ingredients then combine? Easy peasy! Please consider from scratch cooking the next time your hand reaches for the banal frozen pancakes or pancake mix. Try this recipe, you will not regret it and enjoy!

Best Buttermilk Pancakes (recipe from The Cook's Illustrated Cookbook)

2 cups (10 ounces) all purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

1/4 cup sour cream

2 large eggs

3 tablespoons unsalted butter, melted and cooled

1-2 teaspoons vegetable oil (I used butter)

1. Adjust oven rack to middle position and heat oven to 200 degrees (farenheit). Spray the wire rack set in rimmed baking sheet with vegetable oil. Whisk flour, sugar, baking powder, baking soda and salt together in a medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make a well in centre of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy, with just few streaks of flour). Do not overmix. Let batter sit for 10 minutes before cooking.

2. Heat 1 tsp oil in 12inch nonstick skillet over medium heat until shimmering. Using paper towels carefully wipe out oil on bottom and sides of pan. Using 1/4 cup measure, portion batter into pan in 4 places. Cook until the edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.

Remembering My Grandmother

Hi all, it's been a while since my last blog post but I am back and hopefully will post some more soon. My son started nursery and his adjustment has been great but the downside of it is that we both got the flu twice since he started. My husband was spared, he believes in oregano oil and ginger tea and I guess it works.

So with flu season in mind my post today is on chicken soup which brings me back to my paternal grandmother, Jasmine. She is no longer here with us but she was such an inspirational woman in my life. She was a real mother in every sense - humanistic, nurturing, gentle and loving. She also always had a set menu of everything she would cook for that week and one of her specialties was her Monday soup made with beef and beef bones and vermicelli. This soup was so comforting and it was the panacea for sick mouths. I have made mine with chicken because it's what I had on hand and I wanted mine to be a little lighter.

This is a basic recipe but feel free to improvise and add any other vegetables you wish. You can also make this soup with beef instead of chicken, and if doing so then use beef stock instead of chicken. I left the skin on the chicken because I find the fat adds more flavour. Don't skimp on fresh seasoning either, especially celery as that imparts flavour. You can garnish with fresh flat leaf parsley at the end of cooking, I used scallions because that's what I had on hand but parsley would be excellent. So enjoy this heirloom recipe and share with those in your family who may be down with the flu.

Chicken Noodle Soup

2 chicken breasts on the bone with skin
1 large carrot cut into large chunks
2 stalks of celery chopped into large chunks
1 medium onion chopped
4 cloves of garlic minced
2 tbsp finely chopped thyme leaves
3 tbsp finely chopped parsley or scallions or both
2 cups of chicken broth and 4 cups of water
3 medium potatoes cut into cubes
frozen corn kernels (about 1/2 cup)
1/2 cup of vermicelli pasta (you more if you wish but bear in mind it will thicken the soup)
salt and pepper flakes
Extra virgin olive oil


1. Saute the onions and garlic in the olive oil over medium heat. Add the chicken breasts with the vegetables, thyme, stock and water. Season with salt and chili flakes. Bring this to a gentle boil then reduce to a gentle simmer. Cover the pot and simmer for 25 minutes.
2. Once the time has elapsed remove the chicken breasts and carefully cut the breast meat off the bone into chunks. Add the chicken, frozen corn, scallions and vermicelli and over the pot for another 5 to six minutes until the pasta is cooked. Garnish the soup with additional herbs if you wish. Taste and adjust for seasoning.