Azalea Inn & Gardens: Savannah, Georgia Bed and Breakfast

Azalea Inn's Blueberry and Pear Buttermilk Pancakes

We believe that we have the most Divine Buttermilk Pancake recipe – EVER!  We make this claim easily after witnessing the unfettered consumption of each deletable bite, right down to the last drip of maple syrup, whenever we serve them. These pancakes are light and moist with a texture that is a cross between a crepe and a pancake.

Preparation is quite simple and the batter is the perfect vehicle for added flavors such as fresh plump blueberries, sliced or diced apples or pears or perhaps toasted pecans. We prefer to assemble the dry ingredients the night before, but this is not necessary. Are you ready?

Buttermilk Pecan Pancakes

Yield: 4 servings of 3 pancakes per serving

1          cup all-purpose flour

2          tablespoons yellow cornmeal

2          tablespoons (packed) golden brown sugar

1          teaspoon baking powder

1          teaspoon baking soda

½       teaspoon salt

1          cup buttermilk

1         cup plain whole-milk yogurt

1          large egg

1          tablespoons unsalted butter, melted

Additional unsalted butter

Combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter.  Avoid over-mixing the batter (it’s okay if there are lumps) to ensure that the pancakes will be airy. At this point, add  your choice of “flavoring”, toasted pecans, sliced bananas or apples, blueberries – you get the idea!

Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart.  (If you want to make several different flavors of pancakes, add the ingredient to the top of the pancake now). Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and sprinkle chopped pecans on top; cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.

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Would you prefer to have your pancakes served in bed?  Azalea Inn and Gardens, a Savannah GA bed and breakfast inn, invites you to reserve your room today and begin enjoying the best food experiences in our city, which Travel + Leisure Magazine acclaimed as a “World’s Best City” in July 2011.

Call us today at 800.582.3823 or reserve online by clicking here.