Cakes & Bakes: Buttermilk pancakes with blueberries

Stack of home-made buttermilk pancakes with blueberries and maple syrup | H is for Home

With Shrove Tuesday coming up next week we wanted to mark the occasion with some super-fluffy buttermilk pancakes with blueberries.

Adding melted butter and buttermilk into dry ingredients | H is for Home

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!

Frying buttermilk pancakes with blueberries on a stove-top griddle | H is for Home

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.

Buttermilk pancake with blueberries and maple syrup | H is for Home

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!

Click here or on the image below to pin the recipe for later!

Home-made buttermilk pancakes with blueberries recipe | H is for Home

Buttermilk pancakes with blueberries
Yields 15
Ingredients
  1. 220g/7¾oz plain flour
  2. 2 tsp baking powder
  3. 1 tsp bicarbonate of soda
  4. ½tsp salt
  5. 2 tbs sugar
  6. 2 large eggs, lightly beaten
  7. 600ml/21 fl oz buttermilk
  8. 60g/2oz butter, melted, plus extra for the griddle/frying pan
  9. 125g/4½oz blueberriesHome-made buttermilk pancakes ingredients
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Instructions
  1. Pre-heat griddle/frying pan to 190ºC/375ºF/Gas mark
  2. Combine the flour, baking powder, bicarbonate of soda, salt and sugar in a medium-sized mixing bowl
  3. Add the eggs, buttermilk and butter and whisk to combine. Don't over-mix, the batter should have small to medium lumps
  4. Put the oven on its lowest setting
  5. Test the griddle/frying pan by sprinkling a few drops of water on it. If water bounces and spatters, it's hot enough
  6. Using a pastry brush, brush a little butter onto the griddle/frying pan. Wipe off any excess with some kitchen towel
  7. 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
  8. When the pancakes have bubbles on top and are slightly dry around the edges (about 2½ minutes) carefully flip them over
  9. Cook until golden on the bottom (about 1 minute)
  10. Repeat with the remainder of the batter, keeping finished pancakes warming on a heatproof plate in the oven
Notes
  1. Serve with maple syrup
Print
Adapted from Martha Stewart Living Magazine, February 1998
H is for Home Harbinger http://hisforhomeblog.com/

Tuesday Huesday: Homemade bathsalts

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Home made bathsalts 'how to' from the Martha Stewart website | H is for Homecredit

Who’d have thought homemade bathsalts would be so easy to make? 6 parts coarse sea salt, 3 parts Epsom salts, 1 part baking soda and then a few drops each of natural essential oils and food colouring – that’s it!

Perfect as diy presents decanted into pretty bottles and finished with hand-made labels and ribbons.