Blueberry Pancakes
Blueberry pancakes are soooooo delicous. Add buttermilk to the mix and you are in heaven... Top them with ahorn sirop... simply divine.
Ingredients
- 2 cups of flour
- sugar to taste at around 1/5 of a cup
- 2.5 tspn baking powder
- 1/2 tspn salt to taste
- 2 large eggs
- 2 cups buttermilk
- 1/3 cup of melted lukewarm unsalted butter. Wait till the butter turns light brown to give your pancakes additional flavour.
- 1 cup of bleuberries if frozen: gently defrost them and get rid of some ofthe liquid. Best to add them on the pancakes once they are in the pan. Fresh blueberries are the go to option here. Lovely with pre-fried banana, pineapple, peaches.
- a little butter and oil for frying no olive oil!
- ahorn sirop, whipped cream and sugar sirop for serving
- Optional: Add poppy seeds on one side of the pancakes or in the batter, add vanilla sugar or vanilla bean, use a warm chocolate sauce or fruit colis as a variation. My daughter loves them with poppy seeds. Or sometimes plain with a little melted butter.
Preparation
1Combine the wet ingredients in one bowl and the dry ingredients in another.
2Combine the wet and dry ingredients together. Gently spoon through but not too much to a thick batter and add the blue berries mix gentle
3Heat a frying pan and add butter and oil grease it in and remove excess fat with a kitchen towel. The pancakes should gently fry but should not be crispy. Cook for 3 - 4 minutes on each side.
Service with ahorn sirop and enjoy this delicious breakfast!
