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Fruity buttermilk pancakes recipe
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1698 ratings
Start the day with these quick blueberry pancakes for an easy brunch. Light and fluffy pancakes are made with added honey and juicy berries - serve with a drizzle of maple syrup. See method
Ingredients
- 150g self-raising flour
- 2 medium eggs
- 2 tbsp honey
- 150ml buttermilk
- 1 tbsp rapeseed oil, plus extra for frying
- 100g fresh blueberries or raspberries
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
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Energy
1130kj
268kcal
13%
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Fat
8g
12%
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Saturates
1g
7%
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Sugars
10g
11%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 42.8g
Protein 8.4g
Fibre 1.8g
Method
- Place the flour in a large bowl. Whisk in the eggs and honey then gradually whisk in the buttermilk and 1 tbsp oil to form a thick batter. Stir in the fruit.
- Heat a little extra oil in a frying pan and using a tablespoon, spoon some mixture into the pan to make 4 pancakes. Cook gently for 1-2 mins each side until golden and cooked through. Repeat to make 12 pancakes.
Tip: For an extra healthy option, use self-raising wholemeal flour. Ideal drizzled with honey or maple syrup and scattered with fresh fruit.