What's For Breakfast: Buttermilk Pancakes and Scrambled Eggs

After a night out on the town in Fort Collins, I was ready for some carbs and a bit of protein to combat the after-effects of a black russian and rather strong (but quite delicious) Long Island iced tea I had imbibed at The Drunken Monkey. Since I had a big carton of lowfat buttermilk in the fridge, I decided to make some buttermilk pancakes. I also used the buttermilk in my scrambled eggs, substituting the buttermilk for the tablespoon of milk I typically add to my eggs before cooking them to keep them nice and soft. Both dishes turned out rather well, tasted delicious, and did the job!

Buttermilk Pancakes (printer-friendly version)

makes 2 servings

1 C unbleached all-purpose flour

1 T raw sugar

1 t aluminum-free baking powder

1/4 t baking soda

1/4 t fine sea salt

1 C buttermilk

1 cage-free egg, lightly beaten

2 T organic canola oil

1. Preheat an electric skillet to 350 degrees.

2. In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and sea salt.

3. Make a well in the center of the dry ingredients.

4. Combine the beaten egg, buttermilk, and canola oil.

5. Pour the liquid ingredients into the well in the dry ingredients. Stir to combine. The batter will be slightly lumpy. Add in more buttermilk to thin out the batter if necessary.

6. Pour the batter onto the prepared skillet in the to make the pancake size you prefer. Flip the pancakes when bubbles form on top.

7. Cook for an additional minute or two, or until the other side is lightly browned. Remove from the skillet and place on a plate.

8. Put the plate in a oven set at around 200 degrees to keep the pancakes warm while you make the rest of the batch.

9. Serve with pure maple syrup or fresh fruit.

Buttermilk Scrambled Eggs (printer-friendly version)

makes 2 servings

3 cage-free eggs

1 T buttermilk

fine sea salt

freshly ground black pepper

1. Whisk together the three eggs and buttermilk.

2. Pour the prepared eggs into an electric skillet heated to 350 degrees.

3. Use a spatula to constantly move the eggs around the skillet to scramble them and avoid any overcooking.

4. Season the eggs with salt and pepper.

5. Serve immediately.