Its a good thing that this monday is a bank holiday as that means you’ve hopefully had a delightful lie-in and NOW you can make a delicious brunch of blueberry pancakes!
(If you’re reading this at 5pm, you can still have these pancakes for brunch. Oh yes. Its always time for brunch).
Even though these are called buttermilk blueberry pancakes, you can easily substitute natural yoghurt and a dash of milk for the buttermilk so you probably have all of the ingredients for these pancakes around at home! And if you don’t have blueberries (I always do because I love them), you could easily substitute those for something else too. Banana pancakes, strawberry pancakes and peach pancakes would all be fantastic, as would chocolate chip pancakes or even plain vanilla pancakes!
This was the inspiration for my recipe although I made a few tweaks. Here’s my version, which will serve 2 people generously (or one person greedily)-
- 110g plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarb of soda
- 1tbsp caster sugar
- 200ml buttermilk (or 200ml natural yoghurt with a splash of milk)
- 1 egg
- 1 tsp vanilla extract
- 50ml milk
- 1 tbsp melted butter
- 200g blueberries (or other fruit)
- dash cinnamon
First, get out your biggest saucepan and put it on the hob ready to cook the pancakes once they’re ready (but don’t turn it on just yet!).
Making the pancakes is incredibly easy – whisk up your wet ingredients (buttermilk/yoghurt, egg, melted butter, vanilla extract, milk) until they come together in a pale liquid. I did taste the mix at this point to see if it was delicious yet.
Now, in another bowl, sieve the dry ingredients (flour, sugar, baking powder, bicarb, cinnamon) together.
Combine the wet and dry ingredients and give things a little mix until everythings incorporated.
Then add the blueberries – yum! NOW the batter tastes good.
If you don’t want pancakes quite yet (are you insane) you can keep the batter in the fridge for a few days. For example, you could make a batch on friday evening and then have pancakes for breakfast on saturday and sunday.
I want pancakes NOW.
Turn the heat up and get some butter sizzling. Don’t be stingy, pancakes need butter!
Dollop your batter into the pan (the heat should be about medium at this point). I have a very large saucepan and could fit three medium pancakes in. If you wanted more uniform pancakes, you could use a cup measure or ice cream scoop and use a spoon to guide the batter into a more circular shape as it hits the pan.
Once you start to see bubbles on the top of your pancakes, its time to flip them!
Flippity flip! As you can see my flipping didn’t exactly come off perfectly, but don’t worry. They’ll still taste awesome.
Then its time to eat them!
I served mine sprinkled with sugar and lemon and more blueberries (I had no maple syrup but that would’ve been nice too!).
Make these today, you won’t regret it!
Whats your favourite brunch food?
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- Peach-Blueberry Pancakes (greenlinglocal.wordpress.com)