Buttermilk pancakes w lemon + blueberries

Name: Buttermilk pancakes w lemon + blueberries
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Makes 10
Ingredients: 180 g (6½ oz) plain (all-purpose) flour; 250 g (9 oz) blueberries; 100 g (3½ oz) crème fraîche, at room temperature; extra crème fraîche and blueberries, to serve; 1 teaspoon salt; ½ teaspoon bicarbonate of soda (baking soda); Lemon curd, to serve; 50 g (1¾ oz) unsalted butter, melted and cooled; 3 eggs, lightly beaten; finely grated zest of 1 lemon; 2 teaspoons baking powder; canola oil spray; 180 ml (6 fl oz) buttermilk; 2½ tablespoons caster (superfine) sugar

Preparation info

Makes
10

Difficulty
Easy
Ready in
15 min

Appears in

Chefs Eat Breakfast Too

By Darren Purchese

Published 2019

About

Pancakes are a fun start to the day, and something the kids can help you prepare. These pancakes are thick but still light and fluffy, and are made even more luxurious with the addition of crème fraîche into the batter.

Ingredients

180 g (6½ oz) plain (all-purpose) flour
2 teaspoons baking powder</

Breakfast
Vegetarian

Method

Sieve the flour, baking powder and bicarbonate of soda into a bowl and add the sugar and salt. Slowly mix in the buttermilk and then the eggs, adding them a little at a time. Add the crème fraîche and the cooled melted butter and stir to combine. Pass the mixture through a sieve into a container and then add the lemon zest. Cover and rest the batter in the fridge overnig