Classic American Buttermilk Pancakes with Blueberry Inclusions
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Products used
Ingredients
- Buttermilk Pancakes
- 55g (1.9 oz) Butter
- 140g (4.9 oz) All-purpose Flour
- 25g (0.9 oz) Chaucer Whole Blueberries
- 1tsp Baking Powder
- ½ tsp Baking Soda
- 3dsp (1 oz) Sugar
- ½ tsp Sea Salt
- 240ml (8 fl. oz) Buttermilk
- 1 Large Egg
- ½ tsp Vanilla Extract
- Extra Butter (for frying)
- Topping
- 5g (1.4 oz) Chaucer Strawberry Slices and 5g (1.4 oz.) Chaucer Whole Blueberries (if using)
- 8g (1.1 oz) Melted Butter
- Whipped Cream or Spray Cream
- Maple Syrup
Other ingredients suggestions
This recipe works very well with any combination of the Chaucer Berry products and/or Chaucer Diced Apple, Chaucer Diced Peaches; but for a tropical twist, try combinations of Chaucer Diced Kiwi, Chaucer
Pineapple Tidbits and/or Chaucer Mango pieces.
Method
- Topping
-
1
Begin with combining the Chaucer Strawberry Slices and Chaucer Blueberries with the melted butter. Stir and set aside. - Pancakes
-
1
Melt the butter -
2
In a bowl combine the flour, Chaucer Blueberries, baking powder, baking soda, sugar and salt. -
3
In a jug, whisk together the buttermilk, eggs, and vanilla extract and melted butter. -
4
Add the liquid to the dry mix and gently mix together being careful to not over-mix. -
5
Meanwhile put the extra butter in a griddle or frying pan and melt until frothing. -
6
Spoon tablespoonsful of the pancake mix into the hot butter being careful not to put too many in at one time (the pancakes will spread). -
7
Cook on a gentle heat for 3-4 minutes on one side, turn, and cook for a further 2-3 minutes. -
8
Serve immediately in stacks of 3-4 topped with whipped cream, Chaucer Strawberry Slices, Chaucer Blue-berries and Maple Syrup
Notes:
This recipe can be executed with ready -made pancakes without inclusions and simply topped with freeze dried fruits and cream as per the ingredients/instructions. Or for a layered cream, fruit and pancake stack multiply freeze-dried fruit quantities by 3.