This is the secret to fluffy, delicious, speedy pancakes for breakfast….Buttermilk and my food processor. occasionally I will get really organised and buy some buttermilk, blueberries and most importantly make sure I have plenty of REAL maple syrup. Lucia absolutely devours these sweet pancakes down more like she is inhaling her food rather than eating it. Then comes “more Mummy – MORE”! her new favourite sentence when she really approves of whats on her plate. Like all really good recipes this one came surprisingly via the recipe on the side of the Tarurua Buttermilk container!. I am doing what all good friends do passing this recipe on to all my good friends.
Lemon and Blueberry Pancakes
1 Cup self-raising flour
1 Cup cultured buttermilk
2 eggs (Imperative – Really big fresh free range eggs, do not dare use anything else if you want perfection)
2 TBSP sugar
1/2 tsp baking soda
grated rind of 1/2 lemon
3 tbsp melted butter
1 cup blueberries
Blend all ingredients together with the exception of the butter and blueberries, to form a smooth batter. Now add the blueberries and melted butter. I do all of this in my food processor.
Lightly grease a frypan and add enough mixture to cover the pan or to the size you desire.
Cook on a medium heat. When bubbles form, turn the pancake over and cook the other side.
I like to serve these with sliced banana, maple syrup, softly whipped cream or a dollop of creamy natural yoghurt with a sprinkling of icing sugar.
These are so good. When I made these yesterday I experimented and roughly blended the berries in with the batter which gave the batter a lovely purple colour!. Both ways are lovely but I think by adding the blueberries to the batter after you have a smooth batter and keeping the berries intact makes a prettier and photogenic pancake. This is my kind of early morning recipe when you are still sleepy-eyed and want to make breakfast/brunch to impress.