Buttermilk pancakes

Buttermilk pancakes

Total: 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 175 kcal
, Fat: 6 g
, Carbohydrate: 24 g
, Protein: 4 g

Ingredients

12 pieces

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Berries

250g blackberries, halved
250g blueberries
2tbsp icing sugar

Batter

250g white flour
½tsp salt
3tbsp sugar
¾tsp baking powder
¾tsp sodium bicarbonate
2 ½dl buttermilk
2 eggs
50g butter, melted, left to cool

Pancakes

clarified butter
icing sugar to dust
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How it's done

Berries

Mix the blackberries and blueberries with the icing sugar, cover and set aside.

Batter

Place the flour and all the other ingredients up to and including the sodium bicarbonate in a bowl, mix and make a well in the centre. Combine the buttermilk, eggs and butter, gradually pour into the well while whisking, continue whisking until the batter is smooth.

Pancakes

Heat the clarified butter in a non-stick frying pan. Pour as much batter into the pan as it takes to make pancakes of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 1½ mins. until the undersides separate from the pan, toss the pancakes, cook for approx. 1 min., cover and keep warm. Prepare the remaining pancakes straight away. Serve the pancakes with the berries, dust with icing sugar.

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