- 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)
- 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
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.
Begin with combining the Chaucer Strawberry Slices and Chaucer Blueberries with the melted butter. Stir and set aside.
Melt the butter
In a bowl combine the flour, Chaucer Blueberries, baking powder, baking soda, sugar and salt.
In a jug, whisk together the buttermilk, eggs, and vanilla extract and melted butter.
Add the liquid to the dry mix and gently mix together being careful to not over-mix.
Meanwhile put the extra butter in a griddle or frying pan and melt until frothing.
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).
Cook on a gentle heat for 3-4 minutes on one side, turn, and cook for a further 2-3 minutes.
Serve immediately in stacks of 3-4 topped with whipped cream, Chaucer Strawberry Slices, Chaucer Blue-berries and Maple Syrup
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.