Fluffy buttermilk pancakes studded with fresh blueberries, served warm with butter and syrup.
200g
2tsp
1tbsp
0.25tsp
100g
2piece
240ml
60ml
1tsp
200g
60ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 2tsp | — | — | |
| 3 | | 1tbsp | — | — | |
| 4 | | 0.25tsp | — | — | |
| 5 | | 100g | — | — | |
| 6 | | 2piece | — | — | |
| 7 | | 240ml | — | — | |
| 8 | | 60ml | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 200g | — | — | |
| 11 | | 60ml | — | — |
Measure the plain flour into the large mixing bowl.
Plain flour · 200 g
Add the baking powder to the flour in the bowl.
Baking powder · 2 tspAdd the caster sugar to the bowl.
Caster sugar · 1 tbspAdd the fine salt to the bowl.
Fine salt · 0.25 tspWhisk the plain flour, baking powder, caster sugar and fine salt together until evenly combined.
Add the unsalted butter to the small saucepan.
Unsalted butter · 80 g
Set the saucepan over a low heat and melt the butter, swirling the pan occasionally, until fully liquid.
Remove the saucepan from the heat and leave the melted butter to cool for a few minutes until it is no longer steaming hot.
Crack the eggs into the medium bowl, discarding the shells.
Egg · 2 piece
Pour the whole milk into the bowl with the eggs.
Whole milk · 240 mlAdd the buttermilk to the egg and milk mixture.
Buttermilk · 60 mlPour the egg, milk and buttermilk mixture into the saucepan with the rested butter.
Add the vanilla extract to the egg mixture in the saucepan.
Vanilla extract · 1 tspWhisk the egg mixture thoroughly until everything is well combined and smooth.
Pour the wet ingredient mixture into the bowl of dry ingredients.
Stir the egg and plain flour mixture gently until just combined — a few lumps are fine, do not overmix.
Add the unsalted butter to the frying pan.
Unsalted butter · 10 g
Set the frying pan over a medium heat and melt the butter, swirling to coat the base.
Tip the blueberries into a colander and rinse them under cold running water, then shake dry.
Blueberries · 200 g
Fold the rinsed blueberries gently into the pancake batter until evenly distributed.
Leave the blueberry pancake batter to rest for 5 minutes so the flour fully hydrates.
Ladle 3 rounds of batter, each about 10 cm across, into the hot frying pan and cook until bubbles appear on the surface and the edges look set.
Slide a spatula under each pancake and flip it over in a single confident motion.
Cook for a further minute or so until the underside is golden and the pancakes are cooked through; cook the remaining batter the same way, three at a time, about 12 pancakes in 4 batches, keeping them warm in a low oven.
Transfer the cooked pancakes to a warm plate.
Place a knob of butter on top of the warm pancakes so it begins to melt.
Unsalted butter · 10 gDrizzle the maple syrup over the cooked pancakes and serve immediately.
Maple syrup · 60 ml| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Measure the plain flour into the large mixing bowl.⏱ 20sResultPlain flour |
| 2 | 2 tsp | | Add the baking powder to the flour in the bowl.⏱ 10sResultPlain flour and baking powder |
| 3 | 1 tbsp | | Add the caster sugar to the bowl.⏱ 10sResultPlain flour and baking powder and caster sugar |
| 4 | 0.25 tsp | | Add the fine salt to the bowl.⏱ 10sResultPlain flour mixture |
| 5 | — | | Whisk the plain flour, baking powder, caster sugar and fine salt together until evenly combined.⏱ 1 minResultDry ingredient mixture |
| 6 | 80 g | | Add the unsalted butter to the small saucepan.⏱ 20sResultUnsalted butter |
| 7 | — | | Set the saucepan over a low heat and melt the butter, swirling the pan occasionally, until fully liquid.⏱ 2 minResultMelted butter |
| 8 | — | | Remove the saucepan from the heat and leave the melted butter to cool for a few minutes until it is no longer steaming hot.⏱ 3 minResultRested unsalted butter |
| 9 | 2 piece | | Crack the eggs into the medium bowl, discarding the shells.⏱ 30sResultEgg |
| 10 | 240 ml | | Pour the whole milk into the bowl with the eggs.⏱ 20sResultEgg and whole milk |
| 11 | 60 ml | | Add the buttermilk to the egg and milk mixture.⏱ 20sResultEgg and whole milk and buttermilk |
| 12 | Egg and whole milk and buttermilkstep 11 | | Pour the egg, milk and buttermilk mixture into the saucepan with the rested butter.⏱ 20sResultEgg mixture |
| 13 | 1 tsp | | Add the vanilla extract to the egg mixture in the saucepan.⏱ 10sResultEgg mixture |
| 14 | — | | Whisk the egg mixture thoroughly until everything is well combined and smooth.⏱ 1 minResultWet ingredient mixture |
| 15 | Wet ingredient mixturestep 14 | | Pour the wet ingredient mixture into the bowl of dry ingredients.⏱ 20sResultDry ingredient mixture and wet ingredient mixture |
| 16 | — | | Stir the egg and plain flour mixture gently until just combined — a few lumps are fine, do not overmix.⏱ 1 minResultPancake batter |
| 17 | 10 g | | Add the unsalted butter to the frying pan.⏱ 20sResultUnsalted butter |
| 18 | — | | Set the frying pan over a medium heat and melt the butter, swirling to coat the base.⏱ 1 minResultMelted butter |
| 19 | 200 g | | Tip the blueberries into a colander and rinse them under cold running water, then shake dry.⏱ 30sResultRinsed blueberries |
| 20 | Rinsed blueberriesstep 19 | | Fold the rinsed blueberries gently into the pancake batter until evenly distributed.⏱ 1 minResultBlueberry pancake batter |
| 21 | — | | Leave the blueberry pancake batter to rest for 5 minutes so the flour fully hydrates.⏱ 5 minResultRested blueberry pancake batter |
| 22 | Rested blueberry pancake batterstep 21 | | Ladle 3 rounds of batter, each about 10 cm across, into the hot frying pan and cook until bubbles appear on the surface and the edges look set.⏱ 12 minResultPartially cooked pancakes |
| 23 | — | | Slide a spatula under each pancake and flip it over in a single confident motion.⏱ 1 min 20sResultOnce-turned pancakes |
| 24 | — | | Cook for a further minute or so until the underside is golden and the pancakes are cooked through; cook the remaining batter the same way, three at a time, about 12 pancakes in 4 batches, keeping them warm in a low oven.⏱ 6 minResultCooked pancakes |
| 25 | Cooked pancakesstep 24 | | Transfer the cooked pancakes to a warm plate.⏱ 30sResultCooked pancakes |
| 26 | 10 g | | Place a knob of butter on top of the warm pancakes so it begins to melt.⏱ 10sResultCooked pancakes and unsalted butter |
| 27 | 60 ml | | Drizzle the maple syrup over the cooked pancakes and serve immediately.⏱ 30sResultBlueberry Pancakes |
| Total Time | 39 min | ||
| Nutrient | per serving |
|---|---|
| 524kcal | |
| 11g | |
| 26g | |
| 15g | |
| 63g | |
| 21g | |
| 3g | |
| 501mg |
Fluffy buttermilk pancakes studded with fresh blueberries, served warm with butter and syrup.
What you’ll doYou will whisk the dry ingredients, mix melted butter with eggs, milk and buttermilk, and stir the two together until just combined before folding in blueberries. After a short rest, the batter is ladled into a buttered pan and cooked on both sides until golden.
