Food Network UK

Cakey Buttermilk Pancakes

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  • Buttermilk gives these a bit of zing, while blueberry syrup lends sweetness.
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Ingredients

  • 160g plain flour
  • 300ml well-shaken buttermilk
  • 100g melted unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter plus 2 tbsp for cooking
  • 2 large eggs
  • 2 tbsps caster sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • Blueberry maple syrup, recipe follows

  • For the blueberry maple syrup:

  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup maple syrup
  • 700g blueberries

Use imperial measurements

Method

How to make Cakey Buttermilk Pancakes

1) In a medium bowl, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk together all ingredients except 2 tablespoons of Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter until evenly combined and moistened thoroughly (some small lumps will remain).

2) Set mixture aside to rest while griddle heats or cover and store in the refrigerator to rest up to 12 hours before using. (If batter rests, stir briefly before using.)

3) Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat. To check that the pan's properly heated, sprinkle a few drops of water on pan or griddle and water will dance around before evaporating.

4) Melt 1 tbsp Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in pan. When it foams, ladle 60ml batter for each pancake and cook until bubbles cover the top, about 3 minutes. Flip and cook until golden brown, another 1 minute. Repeat with remaining batter. Serve immediately topped with blueberry maple syrup.

For the blueberry maple syrup:

1) Combine 350g berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 2 minutes.

2) Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please Mash the berries using the back of a spoon. Simmer until mixture foams up a bit, about 1 to 2 minutes more.

3) Remove from heat, strain to remove blueberry solids, stir in remaining 350g berries, and use to top pancakes, waffles, or French toast.