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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Buttermilk Pancakes

I originally bought buttermilk to make Cheddar Buttermilk Biscuits for Christmas but they don't come any smaller than in 500ml cartons here. You don't need that much for a single recipe of biscuits, so I decided to make some buttermilk pancakes a few days later. I took my favourite Fluffy Pancake recipe and changed it up a bit.

Then I found a Christmas pancake pan for $2.44 at an end of season clearance sale. Next time I make pancakes I'll use my new toy. So what if Christmas is still a year away! To me, every day is Christmas!




Buttermilk Pancakes

Makes about 10 pancakes

Ingredients
  • 2 cups all purpose flour
  • 1/4 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups buttermilk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/4 cup butter, melted and cooled
  • more butter or cooking spray for frying
Directions
  1. In a large bowl, mix the dry ingredients with a whisk. Make a well in the centre and add the buttermilk, eggs and butter then whisk until well combined. It's okay if it's a bit lumpy.
  2. Heat a nonstick pan over medium heat. Brush the pan with some butter. Drop 3 or 4 pancakes into the pan. I use about 1/4 cup batter for each pancake but you can make them bigger if you like.
  3. Cook for a few minutes until bubbles appear on the surface, flip and continue to cook for another minute or two until the second side is golden. Set aside and repeat until all the batter is done. If you're making a larger batch, heat the oven to 200F and keep a plate in the oven. Transfer the cooked pancakes to the plate until you're ready to eat.
  4. Drizzle with your favourite syrup or fresh fruit.

Comments

  1. Isn't that always the way. You buy buttermilk for a recipe and then it sits until you can find another use for it. Fortunately, I love baking with it. I use it in my banana bread. I tried a buttermilk powder, but I didn't like the result as much as the real thing.

    These looks delicious and the Christmas pan is the cutest thing. I've never come across one!

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