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

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

Buttermilk pancakes with blueberries

Martha Stewart Living Magazine, February 1998
Course Breakfast
Cuisine American
Servings 15 pancakes

Ingredients
  

  • 220 g/7¾oz plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 2 tbs sugar
  • 2 large eggs lightly beaten
  • 600 ml/21 fl oz buttermilk
  • 60 g/2oz butter melted, plus extra for the griddle/frying pan
  • 125 g/4½oz blueberries

Instructions
 

  • 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
Buttermilk pancakes with blueberries ingredients
Keyword blueberries, buttermilk, pancakes

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