Blondie's WW Buttermilk Pancakes

Pancakes are kinda my thing. I love them and I'm good at cooking them. I can still remember the first time I ever saw chocolate chip pancakes and was amazed. My Mom had dropped us off at her best friend's house before school for one reason or another and her sons were eating chocolate chip pancakes and they looked amazing. I started making chocolate chip pancakes for my friends and boyfriends at Uni and I've even made egg-free applesauce pancakes for Blondie Boy. Like I said, pancakes are kinda my thing. My Grandpa also used to make Mrs. Butterworth talk to me, but that's another story.

When it comes to pancakes you want them to be light and fluffy, so when I saw the Best Buttermilk Pancakes recipe in my Google Reader I knew I had to try and make them AND make them Weight Watchers friendly.

Here is my Weight Watchers Buttermilk Pancakes adapted from the recipe by Brown Eyed Baker which was adapted from Cook's Illustrated. I halved the recipe to make eight golden, fluffy pancakes, but here is my adaptation in full. I've include metric measurements in parentheses for those who don't have American baking cups.

(Photo © Brown Eyed Baker)

Blondie's WW Buttermilk Pancakes

Yield: Sixteen 4-inch pancakes


2 cups all-purpose flour (125g)
1 1/2 tablespoons Splenda

1 teaspoon baking powder

½ teaspoon baking soda
½ teaspoon salt

2 cups buttermilk (1 pint)
¼ cup sour cream (56g)

2 tsp vanilla extract

2 eggs
3 tablespoons Lurpak lighter unsalted butter, melted and cooled slightly

Non Stick Cooking Spray (I used Fry-Light, but in the US Pam would work)

16 servings, 2 pro points per serving

1. Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl.

2. In a second medium bowl, whisk together the buttermilk, sour cream, vanilla, eggs and melted butter. Make sure your butter isn't too hot or it will cook the eggs. (I find it's best to microwave the butter for 15-20 seconds and then swirl it around so the liquid butter melts the remaining butter.)

3. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter will be lumpy and quite thick). Do not overmix. Allow the batter to sit for 10 minutes before cooking.

4. Spray a pan or griddle if you've got some super cool stove with the non-stick spray and allow to heat up. You'll know it's hot enough when if you flick water on it, the water sizzles.

5. Using ¼ cup measure, portion batter into pan. My pan was big enough for 2 pancakes at the time, but you know your pan, you judge.

6. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Resist the urge to poke, prod or flip early. Walk away if you have to!

7. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer.

8. Put on a plate and cover with tin foil until ready to serve. Repeat with remaining batter, using non-stick spray as needed.

These were seriously the best pancakes I've had or made since I moved to Scotland 6 1/2 years ago and they are vaguely healthy--SCORE!. I had my pancakes as part of "Breakfast for Dinner." Some people call it Brinner (not me) but they'd be a great as part of a lazy weekend breakfast or brunch.

Two pancakes, two rashers of Bacon, 1 tsp of Lurpak for my pancakes and 1 tablespoon of real Maple Syrup

8 pro points!

I'd advise having your syrup on the side and dipping your pancakes in as you will use less, I certainly didn't use my full tablespoon. You could also top them with fruit, honey or your favourite topping. Next time I think I will experiment with making a strawberry sauce to go on top!