Blueberry Buttermilk Pancakes.
These are so fluffy and light and sweet and yum.
I think I’m just happy it’s finally getting warmer her in England, partly because I LIKE SUN, but also because it means fruit is cheaper! Rejoice! I love fruit.
That makes me a healthy person right?
These are really great though. And so easy! I generally don’t make pancakes with buttermilk as its not a common ingredient to find here in England, however the big supermarkets do sell them, so i just decided to give it a go.
I was not disappointed; I don’t know if these are just really fantastic pancakes or if it was the buttermilk, but it seems to be the main difference from the norm, so I’m just gonna hold it to that
Blueberry Buttermilk Pancakes
Makes: 16-18 Pancakes Calories per Pancakes: 95
240g/2 cups Plain Flour
25g/2T Dark Brown Sugar
2tsp Baking Powder
1tsp Baking Soda
500ml/2 cups Buttermilk
30g/2T Butter, melted
*(i only used 250ml, and made a make shift buttermilk from 1/2 cup milk and 1/2 cup Greek Yoghurt (you can also use creme fraiche) You can just use the make shift throughout for similar results)
Sift together the flour, raising agents and salt.
Add the sugar, eggs and 1 cup of buttermilk, and stir gently until the mix is smooth.
Once smooth, fold in the remaining buttermilk and melted butter.
On a hot griddle or wide flat pan, cook the pancakes on a medium heat by lightly greasing the surface first and using about 2T of mix per pancake. Scatter blueberries on top of the mix, let cook for about 30s-1 min and then flip.
Cook for a further minute or so until the pancakes are cooked through and golden brown on both sides.
Enjoy with maple syrup and butter. Or jam. These are good with jam.