Huang's Kitchen

Cooking Journal, Recipes, Inspiration and More.

Blueberry Buttermilk Pancakes

Unknown Thursday, June 19, 2014 2 comments


This is a classic recipe for fresh or frozen blueberry pancakes that uses buttermilk.  It's perfect for breakfast or brunch.  These moist, light pancakes are filling but not fattening.  Adding wheat flour together with all-purpose flour to the batter is a healthy way to add fibre to your morning meal.
My daughter, Miko who normally has a small appetitie actually had three pieces of these blueberry buttermilk pancakes for her breakfast and says it's just yummmmy!

Ingredients:
  • 65g ( 1/2 cup ) all-purpose flour
  • 65g ( 1/2 cup ) wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 28g ( 2 tablespoons ) sugar
  • 1 large egg ( lightly beaten )
  • 240ml ( 1 cup ) buttermilk
  • 40g ( 3 tablespoons ) butter ( melted and cooled )
  • Fresh or unthawed frozen blueberries ( make sure it's dry )
  • Melted butter or oil to grease the pan

Method:
  1. In a large bowl: whisk together the flours, baking powder, baking soda, salt and sugar. (DRY)
  2. In a smaller bowl: whisk together the egg, buttermilk and melted butter.  (WET)
  3. Make a well in the centre of the DRY ingredients and then pour in the WET egg mixture all at once and stir with a rubber spatula until JUST combined. (Do not OVERMIX or the pancakes will become tough ).
  4. The batter should have some small lumps.
  5. Heat a frying pan or griddle over medium high heat.  
  6. Using a pastry brush, lightly brush the pan with melted butter or oil.  Can also spray with a non stick vegetable spray.
  7. Pour about 1/4 cup batter onto the hot pan.
  8. Evenly sprinkle the uncooked tops of the pancakes with fresh blueberries.
  9. Flip over when the bottoms of pancakes turns golden brown and bubbles start to appear on the uncooked top surfaces of the pancakes.
  10. Cook the other side until golden brown and cooked through.
  11. Repeat with all the remaining batter.
  12. Serve warm with butter, jam or maple syrup.
  13. Can also keep pancakes warn in a preheated oven 80 degree C.

Note:
  • The pancake batter can be covered and stored in the refrigerator for up to 24 hours.  So can be make the night before and fry it for a quick hearty breakfast.
  • Let the pancake batter rest before cooking as this gives the baking powder a chance to start working and the flour time to absorb the liquid.( this makes for fluffier pancakes )

To make blueberry buttermilk pancakes:
Weigh the DRY ingredients namely all-purpose flour, wheat flour, sugar, salt, baking powder & soda

Also the WET ingredients namely buttermilk! melted butter and egg

Of course also fresh blueberries

Lightly beat the egg

Then add the buttermilk and melted butter

Mix well the DRY ingredients

Make a well in the centre of the DRY ingredients

Add the WET egg mixture all at once into the DRY ingredients

Mix until batter is moistened and JUST combined.  DO not OVERMIX

Pancake batter ready for the frying pan

Add the pancake batter into pan when hot

Add the blueberry individually on the uncooked side of the pancake on the hot pan


Flip the pancake once the bottom is golden brown


Easy, fluffy, tangy blueberry pancake hot from the pan



Serve them stacked high with butter and syrup.


Tender, moist, golden pancakes studded with fresh blueberries .... truly a classic American treat.

As always ..... ENJOY!




2 comments :

  1. Unknown20 June 2014 at 07:40

    Very nice, healty and delicious!! I love pancake and this sounds easy to prepare. Thanks for sharing.

    ReplyDelete
  2. Unknown20 June 2014 at 09:01

    Yes, its simple and quick. Thanks for your thoughts Esther

    ReplyDelete

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