Blueberry Pancakes, Dutch Style (V)
serves 4
Ingredients:
50 grams unsalted butter (no marg or oil)
200 ml buttermilk
2 tablespoons sugar
1 egg
150 grams self-raising flour
1 punnet blueberries (approx. 150 grams) or more to taste
sea salt
maple syrup
whipped cream (chantilly)
Ingredients:
50 grams unsalted butter (no marg or oil)
200 ml buttermilk
2 tablespoons sugar
1 egg
150 grams self-raising flour
1 punnet blueberries (approx. 150 grams) or more to taste
sea salt
maple syrup
whipped cream (chantilly)
Preparation
Melt 25 g butter in a saucepan; keep remainder for later
In a bowl combine and beat the buttermilk, the melted butter, the sugar and the egg
with a pinch of salt
Add and beat in 150g sifted self-raising flour
Add the blueberries and carefully mix
Heat the remaining 25 g butter in a large frying pan and add 4 generous tbsp batter
This will make 4 pancakes
Bake these for 4 minutes until golden brown and cooked through
Turn halfway
Do the same with the rest of the batter
Tip
Delicious with a few tablespoons of maple syrup poured over
or for extra luciousness a good dollop of whipped cream
And for festive breakfasts: a chilled glass of champgne
Melt 25 g butter in a saucepan; keep remainder for later
In a bowl combine and beat the buttermilk, the melted butter, the sugar and the egg
with a pinch of salt
Add and beat in 150g sifted self-raising flour
Add the blueberries and carefully mix
Heat the remaining 25 g butter in a large frying pan and add 4 generous tbsp batter
This will make 4 pancakes
Bake these for 4 minutes until golden brown and cooked through
Turn halfway
Do the same with the rest of the batter
Tip
Delicious with a few tablespoons of maple syrup poured over
or for extra luciousness a good dollop of whipped cream
And for festive breakfasts: a chilled glass of champgne
