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
  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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  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
  1. Serve with maple syrup
Adapted from Martha Stewart Living Magazine, February 1998
H is for Home Harbinger

Gimme Five! Pancake Day essentials

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Selection of 5 Pancake Day essentials

Shrove Tuesday – or Pancake Day – is the day before the start of Lent and the countdown to Easter. We don’t make a batch every year, but it’s always worth the effort when we do.

Proper pancake-making kit can make a huge difference to proceedings. Trying to dislodge a stuck-like-glue pancake from a frying pan – I’m sure we’ve all been there; it makes you just want to chuck the lot in the bin – pan and all!

I love mine with sliced banana and chocolate spread; Justin’s more traditional. He likes lemon juice & sugar or maple syrup & bacon. What’s your favourite topping?

  1. Buckwud maple syrup 250g: £3.99, Ocado
  2. Peanuts comic pancakes paper napkins: £2.99, Butlers Online
  3. Citrus mister: £4.99, Lakeland
  4. Home made pancake and doughnut batter dispenser: £7.31, Auravita
  5. KitchenCraft pancake pan: £12, Leekes

Jiucai you bing

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Sliced jiucai you bing or scallion pancake with chilli, garlic, ginger sweet dipping sauce | @hisforhome

Shrove Tuesday falls on 17th February this year and Chinese New Year (it’s the year of the goat which is my sign) follows on the 19th. To celebrate both days, I’ve tried my hand at jiucai you bing.

Scallion pancake ingredients

Jiucai you bing is also known as scallion pancakes (scallions is ‘American’ for spring onions).

dough resting in a glass bowl

Apparently they’re eaten in China at breakfast time and are a widely available street food. They’re more like flatbread than what we’d usually recognise as pancakes. What they’re more similar to is Indian paratha.

Rolled out jiucai you bing dough

I don’t think I’ve ever come across these for sale in UK Chinese restaurants or supermarkets but after looking online they seem to be quite popular in the States.

Jiucai you bing dough filled, rolled and sliced

This was my first attempt at making them and they went down so well I think I’ll be giving them a go again very soon.

Jiucai you bing dough rolled, twisted and flattened

They’d make a great starter paired with a little bowl of soy sauce, peanut sauce or chilli, garlic ginger sweet dipping sauce.

Sliced jiucai you bing

Cardamom rice pudding
Serves 4
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
  1. 100g/3½oz short-grain pudding rice
  2. 400ml/14fl oz single cream
  3. 400ml/14 fl oz full-fat milk
  4. 50g/2oz caster sugar
  5. 5 cardamom podsHome-made cardamom rice pudding ingredients
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  1. Preheat the oven to 150ºC/300ºF/Gas mark 2
  2. Put the rice into a sieve and rinse under a cold water tap
  3. Drain off excess water and put the rice into a shallow, wide oven-proof dish
  4. De-husk and grind the cardamom pods in a pestle & mortar
  5. Put the cream, milk, sugar and ground cardamom into a medium-sized saucepan
  6. Put the saucepan on a medium heat and stir until the sugar has dissolved (or you can heat the ingredients in a large glass measuring jug in the microwave on high for 2 minutes)
  7. Remove from the heat and carefully pour the liquid over the rice and give it a little stir
  8. Bake the mixture for 1½ hours, by which time the pudding should have a golden brown top
  9. Allow to cool for a few minutes before serving with cream or ice cream
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