Light and fluffy pancakes covered in a rich, syrupy blueberry and maple syrup sauce. Blueberry and Maple Syrup Pancakes make a wonderful breakfast or dessert.
Previous to making these blueberry Pancakes I have always assumed making pancakes is a bit of a faff. However, having some blueberries left over from my Almond, blueberry and limoncello bundt cake, I decided to give them a whirl. These pancakes were quick and easy, but far superior to any I've ever bought. So you live and learn.
Blueberry and Maple Syrup pancakes, perfect for breakfast, a treat or dessert.
These pancakes can be made in advance and frozen. Place a layer of greaseproof paper between each to prevent them from sticking together, then warm them up in your oven.
- Baking powder and plain (all-purpose) flour can be substituted for self-raising flour
- Maple syrup can be substituted with golden syrup.
- Blueberries can be substituted with fresh or frozen cherries for a very similar result.
Always ensure your pan is piping hot and the butter just starting sizzle before adding pancake batter, this seals the pancake as soon as the batter hit the pan.
Once made it is always advisable to allow pancake batter to rest, covered in a fridge before using. This allows it time to settle, the flour to fully amalgamate and hydrate and baking powder to time to settle and spread.
Blueberry and maple syrup pancakes
Here's what you'll need...
- Large heavy base frying pan
Ingredients you'll need...
- 65 g maple syrup
- 100 g fresh blueberries
- 1 tablespoon lemon juice
- 130 g plain flour
- 1 tablespoon caster sugar
- ½ tablespoon baking powder
- ¼ teaspoon bicarbonate of soda
- ½ teaspoon fine salt
- 1 large egg
- 145 g buttermilk
- 2 tablespoon melted butter
- 65 g blueberries
- 1 tablespoon butter
Here's what we do...
- Add half of your blueberries, your maple syrup and lemon juice to a heavy bottomed saucepan.
- Bring to the boil then turn down and simmer for 5 minutes.
- Let the syrup cool for 10 minutes then mix in the rest of your blueberries and set aside.
- Sift together your flour, sugar, baking powder and bicarb of soda into a bowl.
- Beat together your egg, buttermilk and melted butter.
- Add the egg mixture to the dry mixture and beat together with your hand mixer until just combined., do not overmix, it should be a little lumpy.
- Melt the butter in your frying pay and ensuring the base of the pan is completely covered.
- Turn down the heat to medium and, using a large spoon, drop a spoonful of batter into the pan and place about 7 blueberries into the pancake.
- Cook until the base is golden brown - this will only take about 30 seconds, then flip over and cook on the other side.
- Remove and set aside on a warmed plate.
- Wipe the pan over and add fresh butter before you add further pancake batter.
- Repeat the above steps until you have 8 pancakes.
- Stack 4 pancakes up on each other in a tower and spoon over the blueberry sauce.