Buttermilk pancakes
Ingredients
- Berries
- 250 g blackberries, halved
- 250 g blueberries
- 2 tbsp icing sugar
- Batter
- 250 g white flour
- 0.5 tsp salt
- 3 tbsp sugar
- 0.75 tsp sodium bicarbonate
- 0.75 tsp baking powder
- 2 egg
- 2.5 dl buttermilk
- 50 g butter, melted, left to cool
- Pancakes
- icing sugar to dust
- clarified butter
Total time: 30m
Preparation Time: 30m
Servings
For
12 piece
Nutritional Information
Contains 175 Kcal, 4g Protein, 24g Carbohydrates, 6g Fat
Ingredients
- Berries
- 250 g blackberries, halved
- 250 g blueberries
- 2 tbsp icing sugar
- Batter
- 250 g white flour
- 0.5 tsp salt
- 3 tbsp sugar
- 0.75 tsp sodium bicarbonate
- 0.75 tsp baking powder
- 2 egg
- 2.5 dl buttermilk
- 50 g butter, melted, left to cool
- Pancakes
- icing sugar to dust
- clarified butter
Instructions
-
Berries
Mix the blackberries and blueberries with the icing sugar, cover and set aside. -
Batter
Place the flour and all the other ingredients up to and including the sodium bicarbonate in a bowl, mix and make a well in the centre. Combine the buttermilk, eggs and butter, gradually pour into the well while whisking, continue whisking until the batter is smooth. -
Pancakes
Heat the clarified butter in a non-stick frying pan. Pour as much batter into the pan as it takes to make pancakes of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 1½ mins. until the undersides separate from the pan, toss the pancakes, cook for approx. 1 min., cover and keep warm. Prepare the remaining pancakes straight away. Serve the pancakes with the berries, dust with icing sugar.
