Sunday, 19 February 2012

Buttermilk Pancakes (Part 2) With Blueberry Sauce

Pancake Tuesday is coming up...and even though we don't celebrate it in the US, we do in Ireland, so I figured I would do something. Pancakes were also the next item in Veggie Feasts for breakfast, so it worked out.

I had been told by Irish people that US pancakes are better because the ones that people in Ireland make are darker and that's how mine turned out....I'm a bigger fan of the other pancakes I made, but these are good as well--especially for the blueberry sauce!

  • Pancakes
    • 15g (1/2 oz) butter, melted
    • 150g (5 oz) self-raising flour
    • 1 tsp bicarbonate of soda
    • 40 g (1 1/2 oz) caster sugar
    • 1 egg, beaten
    • 350 ml (12 fl oz) buttermilk
    • icing sugar, for dusting
    • Greek-style yogurt or creme fraiche, to serve (which I left out because I don't like it)
  • Blueberry Sauce
    • 250 g (8 oz) fresh blueberries
    • 2 TBSP clear honey
    • dash of lemon juice (I used half a lemon)
1) Heat the blueberries with the honey and lemon juice in a small saucepan over a low heat for about 3 minutes (until they release their juices).

 2) Keep warm while you make the pancakes (they will keep releasing juices and become more liquid, don't worry if you don't think its enough at first!)

3) Sift the flour and bicarbonate of soda into a bowl.
4) Stir in the caster sugar.

5) Beat the egg and buttermilk together in a separate bowl.

6) Whisk into the dry ingredients with the melted butter to make a smooth batter

7) Heat a nonstick frying pan until hot.

8) Drop in large spoonfuls of the batter (I used a normal spoon and did two drops) and cook over a high heat for 3 minutes until bubbles appear on the surface.

9) Flip the pancakes over and cook for a further minute.
10) Serve the pancakes topped with the blueberry sauce and Greek-style yoghurt or creme fraiche (if you want), and dusted with icing sugar.

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