Well until recently I have always felt making pancakes a bit of a faff, why not just buy them instead?? Then, having some blueberries left over from my Almond, blueberry and limoncello bundt cake and some buttermilk left over from my buttermilk scones I decided to give them a whirl. Turns out not only are they incredibly quick and easy, they are in another taste stratosphere to the humble shop bought pancake. So you live and learn. I have seen the error of my ways.
There can be little more temping for a breakfast treat than a tower or these little beauties bejewelled in a oozy, rich blueberry sauce.
And, if you don't much fancy hauling yourself out of bed to make them fresh (or is that just me??) you can make them in advance and freeze them. Be sure to put a layer of greaseproof paper between each to prevent them sticking together, then warm them up in your oven. Job's a good 'un as they say.
Blueberry and maple syrup pancakes
Here's what you'll need...
- Large heavy base frying pan
Ingredients you'll need...
Blueberry sauce
- 65 g maple syrup
- 100 g fresh blueberries
- 1 tablespoon lemon juice
Pancakes
- 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...
Blueberry sauce
- 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.
Pancakes
- Sift together your flour, sugar, baking powder and bicarb of soda into a bowl.
- Beat together your egg, butter milk and melted butter.
- Add the egg mixture to the dry mixture and beat together with your hand mixer until just combined., do no over mix, 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.
Make Your own Notes on this Recipe here...
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