Blueberry buttermilk crumpets

Recipe from: 22 March 2012
Blueberry buttermilk pancakes

Ingredients 9
Servings 2
Minutes 00:10

Ingredients

Serving Change
  • 250
    ml
    cake flour
  • 7.5
    ml
    baking powder
  • 2
    ml
    salt
  • 30
    ml
    castor sugar
  • 30
    ml
    melted butter
  • 1
    jumbo egg
  • 180
    ml
    buttermilk
  • 250
    ml
    blueberries
  • a little oil for the pan
 

Method

00:10
 
Sift together the flour and baking powder and stir in the salt and sugar.

Whisk the butter and egg into the buttermilk and add to the dry ingredients while stirring with a wooden spoon. Don’t over mix the batter. Let it stand for 30 minutes.

If it thickens too much in this time, lightly whisk in a little milk or water – it should be like thick pancake batter.

Heat a heavy-bottomed pan, brush with a little oil and drop  spoonfuls of the batter onto the hot surface. As soon as some bubbles appear, drop a small handful of blueberries on top of each crumpet . Flip the pancakes with a spatula and cook the other side briefly, until golden.

Keep the cooked crumpets warm in a low oven while continuing to use up all the batter. 

Serve warm alongside a tray of fresh blueberries, butter, mascarpone, honey or maple syrup.

Tip: for a savoury variety, omit the sugar, add dried red chilli flakes to the mix and substitute the blueberries for cooked corn kernels and small dice of cheddar cheese.

Reprinted with permission of I Love Cooking. To visit I Love Cooking's blog, click here.


 

 

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