Buttermilk pancakes

Buttermilk pancakes

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


12 pieces


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


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


clarified butter
icing sugar to dust
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How it's done


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


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.


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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