Buttermilk pancakes

Total time: 30m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 175 Kcal, 4g Protein, 24g Carbohydrates, 6g Fat


  • 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 eggs
  • 2.5 dl buttermilk
  • 50 g butter, melted, left to cool
  • Pancakes
  • icing sugar to dust
  • clarified butter

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  • 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.

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