subject: Buttermilk Pancakes With Rich Blueberry Sauce [print this page] Buttermilk Pancakes With Rich Blueberry Sauce
The buttermilk in this pancake recipe really gives it that rich luxury taste. The blueberries are packed full of goodness and are baked in to the pancakes as well as making a glossy pour over sauce to serve with them. This meal can be cooked in a money saving way, just switch gas and electricity suppliers to get the best deal.
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Ingredients for the pancakes
500 millilitres of buttermilk
365 grams of self raising flour
4 large eggs
120 grams of butter
4 tablespoons of unrefined brown cane sugar
zest of 2 lemons
300 grams of blueberries
4 tablespoons of sunflower oil for frying
Ingredients for the sauce
100 grams of blueberries
juice of 1 lemon
1 tablespoon of unrefined brown cane sugar
Method to make the pancakes
Crack the 4 eggs into a large mixing bowl and give them a quick whisk. Add the butter milk and whisk into the eggs. Melt the butter in your microwave and add this to the bowl and give it another quick whisk before adding the flour. Sift the flour as you put it into the bowl to avoid any lumps in your batter mix. Add the sugar, 300 grams of the blueberries and the finely chopped lemon zest. Fold the dry ingredients into the buttermilk mixture so as to mix but not break up the blueberries. Folding carefully should avoid the batter taking on the blue colour of the blueberries.
Cook the pancakes in a large frying pan or on a flat plate. Heat a little of the sunflower oil in the pan and when the oil is up to temperature, add the pancake mixture a tablespoon at a time. spread out the mixture a little in the pan. You should be able to cook 3 or 4 at a time in a large size frying pan. check each one after 3 or 4 minutes and when they are a golden colour on the bottom, turn them over to cook the other side for another 3 or 4 minutes until they are golden brown on both sides. The mixture should make approximately 18 to 20 pancakes.
Method to make the blueberry sauce
Use a small saucepan, add 100 grams of the blueberries, the juice of 1 of the lemons and 1 tablespoon of unrefined brown cane sugar. Put on to a medium heat and cook for 3 to 4 minutes until the blueberries have released some of their juice and the sugar has melted. Stir together to make a rich syrupy sauce.
Serve the pancakes with a drizzle of the blueberry sauce and a scoop of Greek yoghurt or creme fraiche.
