blueberry buttermilk 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)
1 cup self raising flour
2 tablespoons caster sugar
1 teaspoon bicarbonate of soda
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.
Serves 4 to 6.
I hope you enjoyed your weekends.