Yippee, it’s Pancake Day tomorrow! As if we needed a reason to eat pancakes?! But seriously, what better way to spend the few days before than whipping up some tester batches. This year I believe I have the all-American, thick and fluffy Buttermilk pancakes nailed.
Now I love pancakes of any shape, any style and pretty much any toppings but this time I wanted to pack this sweet treat out with some delicious berries. You, however, can stuff these light and fluffy Buttermilk pancakes with whatever you choose. Be as naughty as you like! Recently I saw a recipe for unicorn pancakes (adding food colouring and sprinkles) – nothing is off limits when it comes to Pancake Day!
I’ve gone for some blueberries dropped on the batter so once the pancake is flipped, they burst and ooze blueberry goodness into the cooking batter. It gives a nice purple hue too, pretty!
Thick fluffy American style buttermilk pancakes with hidden nuggets of blueberries. Serve with sweet fruit compote and any other toppings for perfect brunch
- 150g fresh berries
- 2 tbsp Maple syrup
- 150g plain flour
- ½ tsp baking powder
- pinch of salt
- 100ml buttermilk
- 3 medium free-range eggs
- 1 tbsp maple syrup
- 50g blueberries
- Sunflower oil for cooking
- Handful crushed pistachio nuts
- Dollop of natural yoghurt
- Chop fresh berries if large, then place in a small saucepan along with 2 tablespoons of maple syrup and heat gently for 15 minutes. When cooked down into a thick compote, remove from the heat and set aside.
- While the berries are stewing, Sift the flour, baking powder and salt into a mixing bowl and form a Well in the centre. Whisk the buttermilk, eggs, vanilla extract and remaining 1 Tablespoon of Maple syrup in a separate bowl and pour into the Well. Whisk together until a thick creamy consistency is achieved.
- Heat a little Sunflower oil in a heavy-based frying pan over a medium heat and pour a ladle of the mixture into the hot pan. Top with a few blueberries and cook for 2 minutes or until you see air bubbles forming on the top. Flip over with a spatula and cook the other side for 1 to 2 minutes until golden.
- Repeat step 3 until all mixture has been cooked.
- To serve, stack up a few pancakes on each serving plate and top with a spoonful of the fruit compote and any other toppings your heart desires! Serve warm and enjoy!
TIP (step 3): Create an even circle pancake by swirling the back of the ladle/spoon on the batter gently when added to the pan.
TIP (step 4): Keep the pancakes warm in a low-heated oven or stacked under tin-foil while you cook the remaining batter.
I’ve got to admit something to you all right here, right now. I was home alone when I cooked these. Yep. That’s right, that whole stack of pancakes was for me and me alone. I like to do dishes for single people because it takes the stress out of doing maths with ingredients. This recipe was a little large and once I realised I couldn’t finish the whole damned plateful I realised this portion could easily be split between two people!
I hope I inspire you to whip up these Buttermilk pancakes. I mean, if you like them thick and fluffy. If not, I hear crêpes are delicious too?
NOTE: If you’re not a fan of pancakes, then perhaps you’d like to dabble in my French Toast recipe instead? They’re sweet, delicious and perfect for brunch!
What will you be topping your pancakes with this Pancake Day? Let me know in the comments below!