American Buttermilk Pancakes with Blueberry Sauce Recipe
These pancakes are the classic breakfast straight out of American movies: tall, fluffy little cakes just begging to be stacked into a tower on your plate. Buttermilk makes them tender inside, and a simple sauce from frozen berries adds color and fruity freshness. It’s a great weekend breakfast for when you have a moment to sit at the table with a mug of coffee.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
Ingredients
- wheat flour - 250 g
- buttermilk - 300 ml
- egg - 2 piece
- sugar - 30 g
- baking powder - 10 g
- baking soda - 3 g
- butter - 40 g
- salt - 1 pinch
- blueberries - 250 g
- sugar - 30 g
- lemon juice - 10 ml
- vegetable oil - 20 ml
Main Ingredient:
wheat flour
Preparation
- Add the flour, baking powder, baking soda, sugar and a pinch of salt to a bowl. Stir with a spoon to combine the ingredients.
- In a second bowl, beat the eggs with the buttermilk and the melted, slightly cooled butter.
- Pour the wet ingredients into the dry and mix briefly with a spoon or whisk – just until combined. If the batter has small lumps, that’s fine; don’t overmix or the pancakes won’t be as fluffy.
- Let the batter rest for 5–10 minutes; it will thicken during this time.
- Put the frozen blueberries into a small saucepan, add the sugar and lemon juice. Heat over medium heat for 5–7 minutes, stirring occasionally, until the fruit releases its juices and a thick, slightly syrupy sauce forms. If you like, lightly mash some of the berries with a spoon.
- Heat a pan with a little oil over medium heat. You can gently wipe the pan with a paper towel so only a thin layer of fat remains.
- Spoon portions of batter onto the pan, about 2 tablespoons per pancake, leaving space between them. Fry for 2–3 minutes, until small bubbles appear on the surface and the edges start to set.
- Flip the pancakes and fry for another 1.5–2 minutes, until golden. Transfer the finished pancakes to a plate and cover with a cloth so they don’t cool down.
- Repeat until you’ve used all the batter, adding a little more oil to the pan if needed.
- Serve the pancakes immediately, topped with the warm blueberry sauce.
Storage
In fridge:
2 days
Freezing:
Yes
Leftover pancakes can be stored in the fridge for up to 2 days. Reheat them in a dry pan over low heat or in a toaster until warmed through and slightly crisp on the edges.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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