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Atelier Ea
Mornings Sweets

Grandma’s Buttermilk Pancakes

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Dear Grandma,

I got blueberries at the market yesterday. I carried them home carefully not to squeeze them under the head of cabbage I bought, too. I think they’ll be the last blueberries I carry home this season. Autumn is sneaking in, mostly unnoticed under the persisting Copenhagen heat, but it can’t hide its flaming leaves that dances to the rhythms of the wind on the pavement. To mark the end of Summer I made us a big batch of your pancakes and served them with raspberry jam and lavender sugared blueberries. They’ve become a staple in our family; A go-to-recipe for Sunday brunch.

As I flipped the pancakes my thoughts were with you. Even though the physical distance between us is great, I always feel that you’re near me. Present in my consciousness as I carry our vivid memories; Kitten hunts up in the hayloft; That time I climbed too high up the chestnut tree; The smell of sizzling duck fat; The cast iron skillet on the wall; Your fine lines and wrinkles; The times grandpa lovingly teased you and my siblings. These memories are my childhood.

I carry them for the both of us now. I’m not sure if you remember any more. That stupid decease has been eating your mind, little by little, ever since grandpa passed away. Sometimes I feel like your lively spirit is no longer with us, even though I know you are. The thought makes me sad. So I indulge in reminiscence of all the good times we’ve shared and eat your pancakes instead. And even though you probably don’t recognize me any longer, I’ll come visit you soon.

Love,
Camilla

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Grandma’s Buttermilk Pancakes

(Serves 2 persons)

200 grams all purpose flour
1 tablespoon lavender sugar (recipe below)
Β½ teaspoon ground cardamom
Β½ teaspoon sea salt
Β½ teaspoon baking soda
2 eggs
50 grams butter
600 ml buttermilk

How to make

  1. Melt butter at low heat in a pancake pan .
  2. Mix flour, lavender sugar, cardamom, sea salt, and baking soda in a bowl.
  3. Add the eggs and half the buttermilk to the flour mix and whisk.
  4. Add the melted butter while whisking.
  5. Add the remaining buttermilk and whisk until the batter is smooth (don’t over-whisk, as this will make the batter “flat”. Tiny air bobbles are formed as soon as baking soda and butter milk are mixed and over-whisking will beat all the air out of the batter).
  6. Let the batter rest while you heat your pancake pan at medium heat.
  7. Fry the pancakes at medium heat (flip it once the batter has set and looks golden brown on the bottom half).
  8. Serve with raspberry jam and lavender sugared blueberries (or whatever you prefer).

Lavender Sugar

100 grams cane sugar
2 teaspoons dried lavender buds

How to make

  1. Add the sugar and lavender buds to a food processor and pulse until smooth.

Sugared Blueberries

125 grams blueberries
1 teaspoon lavender sugar

How to make

  1. In a deep plate mix blueberries and lavender sugar.

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