blueberry buttermilk pancakes
17 Sept 2012
Growing up, Sunday breakfast was often pancakes. Usually I'd spread black currant jam on my pancake before rolling it up and slicing it into pieces. Don't ask me why but I still do this to this day. Then Dad discovered a blueberry pancake mix that came from the States. I remember it had a little tiny tin of blueberries in the box and from then on I was hooked. I don't often make pancakes but when I do they're always blueberry pancakes.
Blueberries have been really expensive during winter and now that the price has come down, I decided to celebrate with a batch of pancakes for breakfast on Sunday instead of my usual porridge. Do you have a favourite Sunday morning breakfast?
I bought this cute little frying pan ages ago and this was the first time I'd used it. It's a perfect size for pancakes.
I adapted a Donna Hay recipe for Blueberry Buttermilk Pancakes from Marie Claire "Cooking". I love my pancakes served with a dollop of yoghurt and a generous drizzle of maple syrup over the top.
Here's the recipe I used. The original recipe used another tablespoon of sugar and 45 grams melted butter instead of the yoghurt.
Blueberry Buttermilk Pancakes (adapted from Marie Claire Cooking) - serves 4 to 6.
printable recipe
1 cup self raising flour
2 tablespoons caster sugar
1 teaspoon bicarbonate of soda
1 egg
2 tablespoons low fat yoghurt
1½ cups buttermilk
2 teaspoons grated lemon rind
Extra blueberries, yoghurt and maple syrup to serve
Place flour, sugar and bicarbonate of soda in a bowl and mix to combine. Place egg, yoghurt and buttermilk in a separate bowl and whisk to combine. Add mixture to flour and sugar and mix until smooth.
Stir blueberries and lemon rind through buttermilk-flour mixture. Pour spoonfuls of mixture into a greased, preheated fry pan over medium heat. Cook for 1 minutes on each side or until pancakes are golden.
To serve, place pancakes in a stack on a serving plate and top stack with extra blueberries, yoghurt and maple syrup.
I hope you enjoyed your weekends.
Jillian
Blueberries have been really expensive during winter and now that the price has come down, I decided to celebrate with a batch of pancakes for breakfast on Sunday instead of my usual porridge. Do you have a favourite Sunday morning breakfast?
I bought this cute little frying pan ages ago and this was the first time I'd used it. It's a perfect size for pancakes.
I adapted a Donna Hay recipe for Blueberry Buttermilk Pancakes from Marie Claire "Cooking". I love my pancakes served with a dollop of yoghurt and a generous drizzle of maple syrup over the top.
Here's the recipe I used. The original recipe used another tablespoon of sugar and 45 grams melted butter instead of the yoghurt.
Blueberry Buttermilk Pancakes (adapted from Marie Claire Cooking) - serves 4 to 6.
printable recipe
1 cup self raising flour
2 tablespoons caster sugar
1 teaspoon bicarbonate of soda
1 egg
2 tablespoons low fat yoghurt
1½ cups buttermilk
2 teaspoons grated lemon rind
Extra blueberries, yoghurt and maple syrup to serve
Place flour, sugar and bicarbonate of soda in a bowl and mix to combine. Place egg, yoghurt and buttermilk in a separate bowl and whisk to combine. Add mixture to flour and sugar and mix until smooth.
Stir blueberries and lemon rind through buttermilk-flour mixture. Pour spoonfuls of mixture into a greased, preheated fry pan over medium heat. Cook for 1 minutes on each side or until pancakes are golden.
To serve, place pancakes in a stack on a serving plate and top stack with extra blueberries, yoghurt and maple syrup.
I hope you enjoyed your weekends.
Jillian