There is a Jack Johnson song that I cannot help but sing to myself when I make pancakes “…making banana pancakes, pretend like it’s the weekend”. These are blueberry and it IS the weekend, but still it makes me happy and the tune is always off so it doesn’t really matter.
If you don’t like blueberry pancakes then I advise you to have a quiet word with yourself and reconsider, there really isn’t much better than these on a weekend morning!
Makes 8-10. You will need a non-stick frying pan.
Plain Flour – 250g
Golden Caster Sugar – 50g
Baking Powder – 2 1/2 Teaspoons
Bicarbonate of Soda – 1/2 Teaspoon
Salt – A pinch
Unsalted Butter, melted – 50g plus some extra for cooking with
Buttermilk – 480ml
Eggs – 2 large
Blueberries – A few handfuls for cooking
To Serve – All Optional
Icing sugar to dust
Sift together the flour, baking powder, bicarbonate of soda, salt and sugar into a large mixing bowl. In a separate bowl or jug, whisk together the buttermilk, eggs and butter. Pour the buttermilk mix onto the flour mix and gently fold together, don’t worry about a few lumps here and there, you don’t want to over mix it. Now leave this to sit whilst you prepare everything else.
Take a non-stick frying pan and place it on a medium heat. Get the pan quite hot and then turn down the heat to low. Add some of your melted butter *see the tips below regarding the butter. Take a small ladle and spoon some of the batter into the pan. Depending on what size you want will dictate how much you add, it does spread a little so don’t add too much. Leave the pancakes to cook for a couple of minutes. Once you see some air bubbles start to come to the surface, check underneath and if they are deep golden, flip them over using a spatula. Continue to cook them for a few more minutes until evenly golden.
Transfer these to a tray lined with parchment paper and repeat the same steps with another pancake until you have used all of the mix.
Once you have baked all your pancakes, stack them up onto your serving plates, sprinkle with icing sugar and berries. I serve mine with Maple Syrup and Yoghurt but you can use whatever you like. Butter is also great is you don’t like Yoghurt.
– The Butter : I used clarified butter which is basically the pure form of butter with the milk solids removed (also what Ghee is). To do this I just melt the butter in a pan, leave it to sit a while. You will see some white foam on the top, carefully remove this with a spoon. You will be left with a yellow liquid and a white liquid sitting below. Spoon the yellow layer into a cup, leaving behind the white watery liquid, discard this as it is the part that causes butter to burn when you are frying with it.
– Cut little parchment paper squares to separate your pancakes and then cover with foil and pop them in a warm oven if you want to heat them through before serving them.
– Give your pan a wipe here and there with kitchen roll if you get any burnt bits of blueberry.
– Frozen blueberries are fine to use!