American Blueberry Buttermilk Pancakes
These are very different from the thin, crepe-like pancakes that my Mum used to make on pancake day (which I still love, sprinkled with sugar and a squeeze of lemon juice). The buttermilk, plus the addition of a little bicarbonate of soda, gives them a bubbly, thick texture that is very special, and combined with blueberries and maple syrup the taste reminds me of those wonderful breakfasts that they serve over in America. Irresistible.
Makes 4 to 6
- 125g self-raising flour
- 25g castor sugar
- Pinch of bicarbonate of soda
- Pinch of salt
- 1 medium egg
- 225ml buttermilk
- 35g butter, melted (plus some for frying)
- 200g fresh blueberries
1. In a mixing bowl stir together the flour, sugar, bicarbonate and salt.
2. Beat the egg together with the buttermilk and melted butter. Once they’re combined, add to the flour mixture and stir lightly into a lumpy batter. Be careful not to overmix as too much stirring makes flat, heavy pancakes.
3. Melt a little butter in a frying pan over medium heat and spoon some mix into the centre. Sprinkle with some blueberries, pushing them lightly into the mixture. Turning down the heat if necessary, cook for 2-3 minutes before turning over and cooking the other side. Keep the pancake warm in the oven while you melt another little lump of butter in the pan and continue making pancakes until all the mix is used up.
4. Serve with maple syrup and to be really luxurious add some double cream.