Blueberry Buttermilk Pancakes (Print version)
Buttermilk gives these blueberry pancakes a tender crumb and a gentle tang.
# Ingredients:
Ingredients
01 -
200 g plain flour
02 -
25 g sugar
03 -
2 tsp baking powder
04 -
½ tsp baking soda
05 -
¼ tsp salt
06 -
300 ml buttermilk
07 -
1 large egg
08 -
30 g melted butter
09 -
150 g blueberries
10 -
1 tbsp neutral oil
# Instructions:
01 -
Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.
02 -
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.
03 -
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.
04 -
Scatter a few blueberries over each pancake. Cook 2–3 minutes until bubbles form and the edges begin to look set.
05 -
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.
06 -
Serve warm, three per portion. If the outside colors before the middle cooks, reduce the heat for the next batch.
07 -
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.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.