Weekend is right around the corner, the perfect time for blueberry pancakes for breakfast! Make pancakes for family and friends, sit together and enjoy the moment!
This recipe was taught to me years ago by my granny – over the time my mom and I improved it a little so it even tastes more delicious. Hope you’ll love it as much as I do! They taste so fluffy and sweet and with every bite I am thinking of the good times I’ve spent with my granny sitting around a table eating blueberry pancakes!
Buttermilk is a classic ingredient for pancakes and they taste so much better than with normal milk. To make them even more fluffy use a fork mixing the flour into the other ingredients – let there still be some little lumps.
Advice: How not to turn the pancakes totally blue? Add the blueberries individually to each pancake once the batter is poured out in the pan.
Serves: 4 Total Time: 30 minutes
- 250ml buttermilk
- 2 eggs
- 125g flour
- 1,5 teaspoons baking powder
- a pinch of salt
- 25g brown sugar
- 50g butter
- 75g wild blueberries
- 4 bananas, finely sliced
- maple syrup
- extra blueberries for decoration
- Mix buttermilk and eggs in a big bowl – then add the rest. Lightly mix everything together, using a fork – there can still be some lumps left. Let the batter rest for a few minutes.
- Heat a big non sticky frying pan over medium heat and add butter. When the butter is melted use a ladle to put the batter to the pan. Then add the blueberries to the pancakes. Let it cook until golden brown then use a flat spatula to turn.
- You can cook 2-3 pancakes at one time. Repeat until the batter is finished.
- You can keep the finished pancakes on a heat proof plate in the oven at lowest temperature.
- Serve in a tower of 5 pancakes – putting the sliced bananas in between – drizzle with maple syrup and serve warm.