Lisa Atwood, Rebecca Courchesne, Rick Field

Buttermilk Pancakes with Blueberry Syrup

Name: Buttermilk Pancakes with Blueberry Syrup
Yield: Makes twelve 6-inch (15-cm) pancakes; serves 4
Ingredients: 2 eggs; 2 cups (10 oz/315 g) all-purpose (plain) flour; 4 Tbsp (2 oz/60 g) unsalted butter, melted; 1 or 2 Tbsp canola oil; Blueberry Syrup for serving; 1 tsp salt; 1 tsp baking soda (bicarbonate of soda); 2 cups (16 fl oz/500 ml) buttermilk; 2 tsp baking powder; 2 Tbsp sugar

Preparation info

Makes twelve 6 inch pancakes; serves
4

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Buttermilk makes these pancakes light and fluffy. Add fresh or frozen blueberries to the batter for double-berry flavor, or use them as a garnish for the pancakes. Bing Cherry Syrup would also be a lovely accompaniment to this classic breakfast treat.

Ingredients

2 eggs
2 cups (10 oz/315 g)

Breakfast
Vegetarian

Method

Preheat the oven to 250°F (120°C). Place an ovenproof platter in the oven.

In a bowl, using an electric mixer on medium speed, beat the eggs until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, and melted butter. Continue to beat just until the mixt