Blueberry Pancakes
Blueberry Pancakes | Recipe
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Blueberry Pancakes | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
30 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • 2 tsp
    Sweet Allrounder
     The secret ingredient for all desserts £4.99 £76.77/kg incl. 0% tax, excl. shipping
    Discover more products
    Sweet Allrounder
  • 250 g
    plain flour
  • 2 tbsp
    sugar
  • 1 tsp
    baking powder
  • 1/2 tsp
    salt
  • 300 ml
    buttermilk
  • 1
    large egg
  • 2 tbsp
    unsalted butter, melted, plus more for the pan
  • 250 g
    fresh blueberries
1
In a mixing bowl, sieve in the flour, sugar, baking powder and salt.
2
In a separate bowl, mix the buttermilk, egg and melted butter well with a whisk.
3
Add the wet ingredients to the dry ingredients. Using the whisk, gently mix the batter until well combined. Do not over-mix; a few lumps are fine.
4
Add the fresh blueberries to the batter and gently fold in.
5
Preheat a large non-stick frying pan over a high heat.
6
Reduce the heat to medium and add a knob of butter. Pour small ladlefuls of batter into the pan, making 3–4 pancakes about 10 cm across. Leave enough space between the pancakes.
7
When the edges look firm and bubbles appear on the surface, turn the pancakes over and cook for a further 1–2 minutes.
8
Remove the finished pancakes from the pan and keep warm on a baking tray, unstacked, in a preheated oven (200°C). Continue in the same way with the remaining batter, adding extra butter to the pan between each batch.
9
Serve the blueberry pancakes warm with a sprinkle of Sweet Allrounder and toppings of your choice, such as maple syrup, more fresh blueberries or some lemon and sugar.

Nutritional information: (Per person)

Calories
399 kcal

Carbohydrates
65 g

Protein
11 g

Fat
11 g

Method
1
In a mixing bowl, sieve in the flour, sugar, baking powder and salt.
2
In a separate bowl, mix the buttermilk, egg and melted butter well with a whisk.
3
Add the wet ingredients to the dry ingredients. Using the whisk, gently mix the batter until well combined. Do not over-mix; a few lumps are fine.
4
Add the fresh blueberries to the batter and gently fold in.
5
Preheat a large non-stick frying pan over a high heat.
6
Reduce the heat to medium and add a knob of butter. Pour small ladlefuls of batter into the pan, making 3–4 pancakes about 10 cm across. Leave enough space between the pancakes.
7
When the edges look firm and bubbles appear on the surface, turn the pancakes over and cook for a further 1–2 minutes.
8
Remove the finished pancakes from the pan and keep warm on a baking tray, unstacked, in a preheated oven (200°C). Continue in the same way with the remaining batter, adding extra butter to the pan between each batch.
9
Serve the blueberry pancakes warm with a sprinkle of Sweet Allrounder and toppings of your choice, such as maple syrup, more fresh blueberries or some lemon and sugar.

Nutritional information: (Per person)

Calories
399 kcal

Carbohydrates
65 g

Protein
11 g

Fat
11 g

Fresh blueberry pancakes

This moreish breakfast or teatime treat is a perfect Pancake Day recipe – and even gets you a good portion of fruit too! Blueberries are packed with antioxidants, so you can feel good about eating half the batch. Our Sweet Allrounder adds a little extra to your pancake stack – the warming flavours of cinnamon, almond and cocoa complement the blueberries perfectly.

 

How to keep pancakes warm in the oven

Believe it or not, it is possible to keep pancakes warm in the oven while you fry the whole batch. This means your family won’t have to eat in shifts, and you might even get to sit down with them – instead of standing up at the counter! Heat your oven to 200°C and place your cooked pancakes on a baking tray inside. No need to stack them – just spread them out, and they will stay warm and crispy until you’re ready to serve. Enjoy more pancake recipes in our pancake recipe collection.

Ingredients

Persons
  • 2 tsp
    Sweet Allrounder
     The secret ingredient for all desserts £4.99 £76.77/kg incl. 0% tax, excl. shipping
    Discover more products
    Sweet Allrounder
  • 250 g
    plain flour
  • 2 tbsp
    sugar
  • 1 tsp
    baking powder
  • 1/2 tsp
    salt
  • 300 ml
    buttermilk
  • 1
    large egg
  • 2 tbsp
    unsalted butter, melted, plus more for the pan
  • 250 g
    fresh blueberries

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