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You Asked For It: Blueberry Buttermilk Pancakes, Overnight Coffee Cake

I often have buttermilk leftover from recipes and usually end up throwing it away. Does anyone have recipes to share that use buttermilk?

Linda Bittaker, Clearwater

Many buttermilk recipes came in, and this week's column is devoted to breakfast items. Bill Henry of Largo sends a delicious blueberry buttermilk pancake recipe that whips up in no time. Instead of folding in the blueberries, I chose to add them individually to the pancakes after they were on the griddle. This recipe produces nice, fluffy pancakes. Be patient, and don't turn them too soon. Wait for the telltale bubbles that indicate it's time to flip. If you aren't fond of blueberries, this recipe is just as good without them. Ginny Hearns of Lecanto sends a yummy coffee cake recipe. The batter is made the day before you bake it; the next morning, the coffee cake can be on the breakfast table in 30 minutes, making it perfect for any day of the week. I made a simple powdered sugar icing to drizzle over the top, but it was delicious without it as well. This coffee cake is very moist and keeps well for about three days.

Recipe request

Edith Vaughan of Palm Harbor would like the sliced apples recipes from Cracker Barrel and Boston Market.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail Include your name, city and phone number.


Blueberry Buttermilk Pancakes

2 cups all-purpose flour

½ teaspoon salt

½ teaspoon baking powder

½ teaspoon baking soda

2 tablespoons sugar

2 large eggs

½ cup buttermilk

1 cup milk

3 tablespoons warm melted butter

1 cup blueberries

1 tablespoon butter

Mix the flour, salt, baking powder, baking soda and sugar in a bowl. In a separate bowl, mix the eggs, buttermilk and milk. Add the wet ingredients to the dry ingredients, mixing until the batter just comes together. Add the melted butter. Mix lightly. Fold in the blueberries (or wait to add them once the batter is poured onto the griddle).

Heat a flat iron surface, griddle or large pan to medium high heat. Oil the pan with the tablespoon of butter. Ladle the pancake batter onto the griddle to the desired size. When air bubbles begin to surface at the center of the pancakes (about 3 minutes), use a flat spatula to flip them over. After a minute, peek under one for doneness. When golden or darker golden brown, they are done. The second side takes only about half as long to cook as the first side. Serve immediately.

Source: Bill Henry, Largo


Overnight Coffee Cake

For the topping:

3 tablespoons melted butter or margarine

¾ cup brown sugar, packed

3 tablespoons flour

1 tablespoon cinnamon

½ cup chopped nuts

For the cake:

2/3 cup butter or margarine

1 cup granulated sugar

½ cup brown sugar, packed

2 eggs

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

1 cup buttermilk

Grease a 9- by 13-inch pan and set aside. For the topping, mix together melted butter, brown sugar, flour, cinnamon and nuts. Set aside.

For the cake, in a large bowl, cream together butter, granulated sugar and brown sugar. Add eggs one at a time, blending well after each. In a separate bowl, mix together flour, baking powder, baking soda, cinnamon and salt. Add alternately with buttermilk to creamed mixture. Pour half of batter into prepared pan. Sprinkle batter with half of topping mixture. Pour remaining batter on top. Top with remaining topping. Cover and refrigerate overnight. In the morning, bake in a preheated 350-degree oven for 30 to 35 minutes. Serve warm.

Source: Ginny Hearns, Lecanto

You Asked For It: Blueberry Buttermilk Pancakes, Overnight Coffee Cake 07/21/09 [Last modified: Tuesday, July 21, 2009 4:30am]
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