If you love pancakes as much as we do, then these classic buttermilk blueberry stunners will no doubt become your go-to favourites. The zingy sauce adds an extra burst of brilliance.
Blueberries have a wonderful, explosive taste when fresh and in season, although they are available year-round in supermarkets and online. The lime juice in the sauce gives these pancakes an extra zing, although you might not need this if you have a batch of really tasty, fresh blueberries.
IMAGE: STEVE PAINTER
Buttermilk Blueberry Pancakes with Blueberry Lime Sauce
Servings: 12 pancakes
Ingredients
PANCAKE BATTER
- 160 g self-raising flour sifted
- 1 teaspoon baking powder
- 1 egg separated
- 60 g caster/granulated sugar
- pinch of salt
- 200 ml whole milk
- 80 ml buttermilk
- 3 tablespoons melted butter plus extra for frying
- 100 g fresh blueberries
BLUEBERRY LIME SAUCE
- 300 g fresh blueberries
- freshly squeezed juice of 3 limes
- 100 g caster/granulated sugar
- 300 ml double/heavy cream whipped to soft peaks, to serve
Instructions
- Begin by making the sauce. Place the blueberries, lime juice and caster/ granulated sugar in a saucepan with 90 ml/6 tablespoons water, then simmer over a gentle heat for about 5–10 minutes until the fruit is soft and the sauce is thick and syrupy.
- To make the pancake batter, put the flour, baking powder, egg yolk, caster/granulated sugar, salt, milk and buttermilk in a large mixing bowl and whisk together. Add the melted butter and whisk again. The batter should have a smooth, dropping consistency.
- In a separate bowl, whisk the egg white to stiff peaks. Gently fold the whisked egg white into the batter mixture using a spatula. Cover and put in the refrigerator to rest for 30 minutes.
- When you are ready to serve, remove your batter mixture from the refrigerator and stir once. Put a little butter in a large frying pan/skillet set over a medium heat. Allow the butter to melt and coat the base of the pan, then ladle small amounts of the batter into the pan, leaving a little space between each. Sprinkle a few blueberries over the top of the pancakes and cook until the underside of each pancake is golden brown and a few bubbles start to appear on the top – this will take about 2–3 minutes. Turn the pancakes over using a spatula and cook on the other side until golden brown. Keep the pancakes warm while you cook the remaining batter in the same way, adding a little more butter to the pan each time, if required, and sprinkling each pancake with blueberries.
- Serve the pancakes in a stack, drizzled with the blueberry lime sauce and topped with a dollop of whipped cream.
Recipe taken from Modern Pancakes, published by Ryland Peters & Small (£9.99). Photography © Ryland Peters & Small
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