Blueberry Pancakes with Buttermilk
Cake
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Cook Time
1 h
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
These fluffy blueberry pancakes with buttermilk are an absolute delight! I especially like to make them in the summer when the blueberries are fresh from the market. The preparation is a bit more complex, but the result is worth it. The pancakes are wonderfully juicy and the slightly sour blueberries harmonize perfectly with the sweet maple syrup and the creamy vanilla ice cream. A great recipe for a relaxed Sunday breakfast or as a sweet surprise for a birthday!
Ingredients (12 ingredients)
-
3 tbsp Butter
-
250 g Blueberries
-
2 piece Eggs (Size M)
-
2 tbsp Sugar
-
1 pinch Salt
-
150 ml Buttermilk
-
150 g Flour
-
1 tsp Baking powder
-
2 tbsp Flaked almonds
-
2 tbsp Clarified butter
-
3 tbsp Maple syrup
-
6 piece Vanilla ice cream
Preparation (8 steps)
Melt butter
Put 3 tbsp of butter into the mixing bowl and melt for 3 min./50°C/speed 1. Then transfer to a bowl and let cool slightly.
Prepare blueberries
Pick over 250 g blueberries, wash if necessary and drain in a sieve. Set aside.
Beat eggs and sugar
Put 2 eggs, 2 tbsp sugar and 1 pinch of salt in the mixing bowl and whisk until creamy for 2 min./speed 3.
Add liquid ingredients
Add the cooled, melted butter and 150 ml buttermilk and stir in for 20 sec./speed 2.
Mix dry ingredients
Sift 150 g flour and 1 tsp baking powder into the mixing bowl and stir in for 30 sec./speed 3. Scrape down from the edge with the spatula and stir in for another 10 sec./speed 3.
Toast almonds
Toast 1 tbsp flaked almonds in a coated pan without fat until golden brown. Remove and set aside.
Bake pancakes
Heat 2 tbsp clarified butter in portions in a pan. Add blobs of approx. 2 tbsp of dough to the pan per pancake and immediately sprinkle some blueberries on top. Bake over medium heat for about 3 minutes until the underside is golden yellow. Turn and bake for another 2–3 minutes. Bake more pancakes from the remaining dough and blueberries. Keep finished pancakes warm in the hot oven (approx. 50°C).
Serve pancakes
Drizzle pancakes with 3 tbsp maple syrup. Sprinkle with almonds and possibly remaining blueberries. Eat with 1 scoop of vanilla ice cream each.
Finished cooking? Great! 🎉
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Created by
Katharina König
2
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Milk
- Nuts
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