With Shrove Tuesday coming up next week we wanted to mark the occasion with some super-fluffy buttermilk pancakes with blueberries.
Buttermilk pancakes are famously American, so we’ve adapted a recipe originally by Martha Stewart – you don’t get much more all-American than her!
Since we received our PizzaSteel a few weeks ago, we’ve not stopped using it – it’s absolutely perfect for using on the stove-top as a griddle.
The buttermilk pancakes go so well with the blueberries – they have just the right amount of sweetness. Add a final drizzle of real maple syrup and they’re a perfect Pancake Day treat!
- 220g/7¾oz plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- ½tsp salt
- 2 tbs sugar
- 2 large eggs, lightly beaten
- 600ml/21 fl oz buttermilk
- 60g/2oz butter, melted, plus extra for the griddle/frying pan
- 125g/4½oz blueberries
- Pre-heat griddle/frying pan to 190ºC/375ºF/Gas mark
- Combine the flour, baking powder, bicarbonate of soda, salt and sugar in a medium-sized mixing bowl
- Add the eggs, buttermilk and butter and whisk to combine. Don't over-mix, the batter should have small to medium lumps
- Put the oven on its lowest setting
- Test the griddle/frying pan by sprinkling a few drops of water on it. If water bounces and spatters, it's hot enough
- Using a pastry brush, brush a little butter onto the griddle/frying pan. Wipe off any excess with some kitchen towel
- Using a 100g/4-ounce ladle, pour pancake batter, in pools 5cm/2 inches apart from one other. Scatter the top with a few blueberries
- When the pancakes have bubbles on top and are slightly dry around the edges (about 2½ minutes) carefully flip them over
- Cook until golden on the bottom (about 1 minute)
- Repeat with the remainder of the batter, keeping finished pancakes warming on a heatproof plate in the oven
- Serve with maple syrup