Breakfast
Blueberry Buttermilk Pancakes (Canada)
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Serves: about 4 people. Portion size: about 180g per person. A Canadian-style breakfast stack using blueberries and maple syrup. Nutrition is estimated per 100g of finished recipe.
Breakfastblueberrybreakfastcanadianmaple syruppancakesNut freeVegetarian
Estimated Nutrition (per 100g finished recipe)
- Calories
- 227 kcal
- Protein
- 6.2 g
- Carbohydrate
- 35 g
- of which sugars
- 11 g
- Fat
- 6.5 g
- of which saturates
- 2.8 g
- Fibre
- 1.8 g
- Salt
- 0.55 g
Ingredients
- 200g plain flour
- 2 tbsp caster sugar
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp fine salt
- 2 large eggs
- 320ml buttermilk
- 40g melted butter, plus extra for the pan
- 150g blueberries, ideally wild blueberries
- Maple syrup and extra butter to serve
Method
Whisk the flour, sugar, baking powder, bicarbonate of soda, and salt in a bowl.
Whisk the eggs, buttermilk, and melted butter in a jug.
Pour the wet mixture into the dry ingredients and stir just until combined.
Fold through the blueberries, keeping the batter a little lumpy.
Heat a lightly buttered frying pan over medium heat.
Cook small ladles of batter for 2-3 minutes until bubbles appear, then flip and cook for another minute.
Serve hot with maple syrup and a little butter.