Recipe

Buttermilk pancakes with blueberries and maple syrup

Nov 29, 2012 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Buttermilk pancakes with blueberries and maple syrup
  • 2 cup self-raising flour
  • 2/3 cup caster sugar
  • 2/3 cups buttermilk
  • 2 eggs, at room temperature
  • melted butter, to grease
  • 300 gram frozen blueberries
  • thick cream, to serve
  • 2/3 cup maple-flavoured syrup, to serve

Method

Buttermilk pancakes with blueberries and maple syrup
  • 1
    Sift flour into a large bowl. Stir in 1/3 cup of the sugar. Make a well at centre. Whisk buttermilk and eggs in a large jug; pour into dry ingredients. Stir to combine.
  • 2
    Heat a large non-stick frying pan over moderate heat. Brush with a little melted butter; wipe with paper towel. For each pancake, pour 1/4 cup batter into pan; cook for 1-2 minutes or until bubbles appear on surface and pancake is golden brown underneath. Turn; cook for 1-2 minutes more or until golden and cooked. Transfer to a large heatproof plate. Cover to keep warm.
  • 3
    Meanwhile, place blueberries and remaining sugar in a medium saucepan over low heat. Cook and stir for 3-4 minutes or until heated and syrupy.
  • 4
    Stack pancakes on serving plates. Top with cream, then drizzle with maple syrup and blueberries.

Notes

No self-raising flour? Add 2 teaspoons baking powder to 1 cup plain flour.

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