With blueberries now in peak season and some buttermilk in the fridge left over from making cultured butter, blueberry and buttermilk pancakes seemed like a perfect weekend breakfast. You can use these delicious pancakes anyway you wish (with or without blueberries) and if you have some left you can freeze them for another time. Serve with blueberry compote, blueberry syrup or try my quick jam sauce.
3 Eggs
1½ cups Buttermilk
½ tsp Baking soda
225 g Flour
2 tsp Baking powder
½ tsp Salt
1 tbsp Sugar
30 g Butter (melted)
Separate the eggs. Whisk egg yolks with buttermilk and baking soda. Sieve in the flour and baking powder and add the salt and sugar. Whisk until smooth. Stir in melted butter. In a separate bowl whip the egg whites until stiff peaks and fold through the pancake batter.
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- Whisk egg yolks, buttermilk and baking soda
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- Add flour, salt, sugar and baking powder
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- Stir togetheruntil smooth and add melted butter
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- Beat egg whites until stiff
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- Fold egg whites into mixture
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- Pancake batter ready to cook
Heat butter or oil in a pan and cook spoonfuls of batter until golden brown on both sides – I used a smaller size so that I could make pancake stacks but you could make larger pancakes if you wished.
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- Cook in spoonfuls in a hot pan until golden on both sides
Serve with blueberry compote spread between the pancake layers, fresh blueberries, and lashings of maple syrup.
Blueberry compote
250 g Blueberries
1/4 cup sugar
Stew blueberries with sugar over a low heat and continue to cook until thickened.
If using frozen blueberries, add 1/2 tsp arrowroot once blueberries are cooked and continue to cook until thickened.
For other topping options, see my earlier post on making Blueberry Syrup or make a simple jam sauce.
Jam sauce: take 1/2 cup of good quality (preferably homemade) jam, heat gently in a saucepan until melted and add approximately 1 tbsp water to thin to desired sauce consistency.
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