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recipe

American Pancakes with blueberries and maple syrup

A must-have for your Easter brunch! They’re sweet, fluffy and taste like heaven.
20 min
5

Ingredients

  • 50 g butter + a little extra for frying
  • 300 ml buttermilk
  • 1 egg|200 g pastry flour
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 sachet vanilla sugar
  • 150 g blueberries
  • Small bottle of maple syrup

Preparation

Step 1

Melt the butter in a pan. Pour the buttermilk into a bowl, add the egg and beat well. Add the melted butter.

Step 2

In a different bowl, mix the flour with the baking powder, salt and vanilla sugar. Gradually beat the flour mixture into the batter.

Step 3

Mix 3/4 of the fresh blueberries into the batter. Set the rest of the blueberries aside.

Step 4

Heat a pancake pan over a medium heat. Pour small ladlefuls of the batter into the hotpan, to form pancakes which are around 10cm in diameter.

Step 5

Cook for 1 to 2 minutes on each side. Serve the warm pancakes with the remaining blueberries and the maple syrup.

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