May 10, 2008

Buttermilk Pancakes with Blueberry Syrup

My friend Lindsey told me about these Buttermilk Pancakes by Martha Stewart and they are really light and fluffy and very easy to make. I've halved her recipe as it makes 9 huge pancakes!
I suggested she serve them with the Blueberry Syrup by Nigella Lawson and she said it was really good so I decided to try it out myself and they are an excellent combination!


The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth.

Makes 4-5 6-inch pancakes

1 cup (125g/4.oz) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1.5 tablespoons sugar
1 large egg, lightly beaten
1.5 cups (350ml/12 fl.oz) buttermilk (look in the cream section in the supermarket or make your own - see below)
2 tablespoons unsalted melted butter, plus 1/2 teaspoon for griddle/frying pan

  1. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl.
  2. In a separate bowl combine the eggs, buttermilk, and the 2 tablespoons of butter.
  3. Add the wet ingredients to the dry and stir gently to combine. Do not overmix, the batter should have small to medium lumps.
  4. Let the mixture rest for about 10 minutes, this will result in lighter, fluffier pancakes (use this time to make the Blueberry syrup!)
  5. Heat your griddle or frying pan to medium-low and test by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush/piece of kitchen towel, brush remaining 1/2 teaspoon of butter onto griddle. Wipe off excess.
  6. Using a 4-ounce ladle (about 1/2 cup) pour in pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2.5 minutes, flip over. Cook until golden on bottom, about 1 minute.
  7. Repeat with remaining batter and serve warm.


Put 1 cup (about 150g/5oz) washed Blueberries and 125ml (about 8 Tbsp) Maple Syrup in a small saucepan and simmer for about 5 mins until blueberries have softened and you have a nice syrupy consistency.

No Maple Syrup?! Don't worry, you can still make this delicious syrup by simmering 1 cup water and 1/2 cup white sugar in a small pan for a couple of minutes until you have got a slight syrup. Then add your cup of Blueberries and simmer gently as above.

No Buttermilk?! Then you can make your own with normal milk and lemon juice. Just mix 1 cup milk with 1 tablespoon lemon juice and let sit for 10 minutes. The resulting mixture won't be as thick as buttermilk so you will only need 1 cup.

No Lemon?! Then use 1 cup normal milk (preferably whole/full fat), omit the baking soda (as there is no acid for it to react to) and increase the amount of baking powder to 1.5 teaspoons.

Alternatively, make my Cheat's American Pancakes which are equally delicious!


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