I’m grateful to owner Kristin Graves of Fifth Gen for sharing these two recipes with me. My rhubarb patch isn’t ready for picking yet but happily, I found my last bag of frozen, chopped rhubarb from last year at the back of my freezer and put it to excellent use making Kristin’s Rhubarb Sauce. I await my new crop with renewed anticipation. Hope you’ll enjoy these on the weekend!Print
Buttermilk Pancakes from Fifth Gen Gardens
Crispy on the outside, fluffy on the inside, these buttermilk waffles will be a hit for brekkie or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 large waffles
- Category: Breakfast or Brunch
- Method: waffles
- Cuisine: Canadian
- Diet: Vegetarian
2 cups flour
¼ cup cornstarch
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
3 Tablespoons sugar
2 cups buttermilk
2 large eggs
⅔ cup butter, melted
1 teaspoon vanilla
- Whisk the flour, cornstarch, baking soda, baking powder and salt together in a large bowl.
- Mix the buttermilk, eggs, butter and vanilla in another bowl.
- Make a well in the centre of the dry ingredients and then slowly stir int the wet and mix until the batter is smooth, but be careful not to over mix.
- Heat the waffle iron and add approximately 1 cup of the batter and cook as per waffle iron specifications.
- Enjoy with rhubarb sauce and add a little dab of whip cream or yogurt if you like.
Rhubarb Sauce is featured with this recipe but of course, maple syrup and any fresh berries will be tasty sides as well.
Equipment: 2 bowls, measuring cups and spoons, whisk, wooden spoon, spatula, waffle iron
Keywords: buttermilk waffles