I’m more of a savoury breakfast person, however from time to time it’s nice to opt in for the sweet version. These kind of American style pancakes haven’t really found their way to Finnish or British breakfast tables, so I’ve not had much experience with eating or making them. I wasn’t happy with my first attempt some time ago, however now, after research, and then combining what I read to my own recipe, I ‘m pleased to announce that the result has been magnificent! These came out super soft, airy and fluffy with great flavour.
350ml plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tbsp sugar
1/4 tsp salt
250ml buttermilk
100ml milk
1 large egg
25g butter, melted + extra for frying
175g blueberries
1. Place all the dry ingredients in one bowl, and mix together with a spoon. In another bowl, whisk all the wet ingredients together.
2. Spoonful at a time, add the flour to the wet ingredients, mixing in with the whisk. You don’t however want to overwork the batter (like with any cakes once flour is added), as this will end in a dense, rather than fluffy texture. The batter will be quite thick.
3. Leave to stand for 10 minutes.
4. Rinse and drain the blueberries.
5. Heat the frying pan with little butter on a medium – low temperature. Place lumps of batter on the pan. Add some blueberries on top and press them into the batter a little bit. Once the batter has set (around 5 minutes, depending on the thickness of the pancakes and the heat of the pan) turn over. Fry the other side for about 1-2 minutes.
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