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Buttermilk gives these blueberry pancakes a tender crumb and a gentle tang. Adding the berries to each pancake in the pan distributes them evenly without staining the entire bowl of batter purple.
Ingredients
- 200 g plain flour
- 25 g sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 300 ml buttermilk
- 1 large egg
- 30 g melted butter
- 150 g blueberries
- 1 tbsp neutral oil
Method
- Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.
- In another bowl, whisk buttermilk, egg and cooled melted butter. Pour into the dry ingredients and fold just until combined; small lumps are fine. Rest 5 minutes.
- Warm a nonstick skillet over medium-low heat and brush with a little of the oil. Drop about 60 ml batter per pancake into the pan, allowing room to spread.
- Scatter a few blueberries over each pancake. Cook 2–3 minutes until bubbles form and the edges begin to look set.
- Turn once and cook another 1–2 minutes until golden underneath and cooked in the center. Repeat with remaining batter, berries and oil to make about 12 pancakes.
- Serve warm, three per portion. If the outside colors before the middle cooks, reduce the heat for the next batch.
- Cool leftovers promptly and refrigerate in a covered container within two hours for up to three days. Reheat until hot throughout, or freeze separated by paper for up to two months.
Leave a few lumps
Fold the wet and dry mixtures together only until you cannot see dry flour. Small lumps soften during the brief rest, while too much stirring can make pancakes chewy.
Control the pan heat
A steady medium-low heat gives the middle time to cook. If the first pancake becomes dark too quickly, lower the heat before continuing. Wipe away burnt bits between batches.
Turn only once
Wait for bubbles and slightly set edges before sliding a thin spatula underneath. Pressing the pancake after turning pushes out the air that makes it fluffy.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Serve warm, three per portion. If the outside colors before the middle cooks, reduce the heat for the next batch.
- How should I store leftovers?
Cool leftovers promptly and refrigerate in a covered container within two hours for up to three days. Reheat until hot throughout, or freeze separated by paper for up to two months.
