Buttermilk pancakes with blueberry and lemon butter

Buttermilk panecakes are classic breakfast plate, but it is also an ideal dessert for almost any occasion. Breakfasts in America are a particular pleasure especially in the trendier places where you will find dishes like this. Buttermilk makes these pancakes especially tender. Want to know the secret to fluffy buttermilk pancakes? Do not overmix your batter. The batter for your buttermilk pancakes should not be beaten smooth; it should have small to medium lumps. And in the end, your pancakes will be light and fluffy and have lots of flavor. Blueberries are excellent choice, but if you prefer some other fruit just go ahead – strawberries, blackberries, apricots or any other.

Ingredients:

For pancakes:

50 g butter

225 g self-raising flour

2 tsp baking powder

50 g caster sugar

a good pinch of salt

2 eggs

175 ml buttermilk

1 tsp vanilla extract

For blueberry and lemon butter:

150 g blueberries

50 g caster sugar

finely grated zest and juice of ½ lemon

100 g unsalted butter, at room temperature

pancakes with blueberries

Preparation:

For the blueberry and lemon butter, put the blueberries, sugar and lemon juice into a small pan and leave over a low heat until the sugar has dissolved. Increase the heat, bring to a gentle simmer and cook for 1 minute, until the berries just burst. Add the butter and lemon zest to the pan, take it off the heat and stir gently until the butter has melted and the ingredients have amalgamated, taking care not to crush the berries.

Pour the mixture into a small bowl or 4 individual small pots or ramekins and chill for a few hours. The mixture will thicken up not to go completely hard. You can make this a day before, if you wish.

Sift the flour, baking powder, sugar and salt into a bowl. Make a well in the centre, add the buttermilk, eggs and milk and whisk together to make a smooth, thickish batter. Stir in the vanilla extract.

Heat the large, non-stick frying pan over a medium heat. brush the base with a little of the butter, add a 3 large spoonfuls of the batter, spaced well apart, and cook for 2 minutes until bubbles start to appear on the surface of the pancakes and they are golden-brown underneath. Turn over and cook for another minute. Lift on to a plate and keep warm while you cook the remainder.

To serve, pile 3 of the pancakes on to each of 4 warmed plates, top with a good spoonful of blueberry butter and serve hot, straight away.

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