Perhaps this post is a bit late for Shrove Tuesday but still delicious for a weekend treat. While many Irish people prefer thinner crepes for their pre-Lenten indulgence, I love the fluffy texture of thick American pancakes.
I originally got this recipe from the excellent Smitten Kitchen, one of the first food blogs I ever read. Since the first time I used this recipe, I converted it over to grams and ml measurements and adjusted the quantities for ease of measuring/ cooking.
The original ingredient list called for unsalted butter and salt to be used in the recipe but as I only ever have salted butter in my fridge, I dropped the salt from the recipe. Similarly, if you don’t have buttermilk, swap out with ordinary milk and a tbsp of lemon juice/ vinegar.
Buttermilk Pancakes with Blueberry Sauce
serves 2; makes 8 pancakes
260g cream flour
2 tsp baking powder
1 tsp baking soda
60g caster sugar
2 large eggs, lightly beaten
60g butter, melted, plus extra for frying pancakes
100g fresh or frozen blueberries (I used a mixture)
50g caster sugar
1) Place the blueberries, water and sugar in a small saucepan, and stir until the sugar dissolves. Heat until the mixture begins to bubble and continue to stir until the blueberries begin to soften and break down.
2) When the blueberries are soft and mushy, strain the sauce through a sieve, crushing the blueberries in the sieve. Discard the leftover skins and leave the sauce to cool. (If the sauce is still quite liquid, you can further reduce the sauce in the pan to thicken it.)
3) Sift the flour into a medium bowl and then whisk in the baking powder, baking soda and sugar. Stir in the eggs, buttermilk and melted butter, and whisk until you have a smooth batter.
4) Melt a small bit of butter in a 6 inch frying pan. Pour a ladle full of batter into the pan, spreading the batter around the pan. Let the pancake cook for 2 – 2:30 minutes until the batter is set and bubbles have formed on the top of the pancake. Flip the pancake and leave for 1 minutes for the other side to cook until golden.
5) Repeat with the remaining batter, keeping the pancakes warm in an oven at 100-120C. Serve with berries with the blueberry sauce on the side.