- 1½ cups cake flour
- 3 teaspoons white sugar
- ¾ tablespoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup milk
- 2 large eggs
- 1½ tablespoons melted butter, slightly cooled, plus extra for frying
- 1 cup fresh or frozen blueberries
Combine the flour, sugar, baking powder, bicarb and salt in a mixing bowl. Whisk together the buttermilk, milk, eggs and melted butter in a separate bowl. Make a well in the centre of the dry ingredients. Pour in the buttermilk mixture and stir very gently just to combine the ingredients. Don’t over-mix: it should still be a little lumpy. Heat a frying pan over medium heat, and melt a small knob of butter – just enough to coat the bottom of the pan. Use about 3 tablespoons of batter for each pancake: spoon the batter into the pan, top with a few blueberries and cook over medium heat for a minute or two. Bubbles will appear on the surface when they’re ready to turn. Cook the other side until golden brown. Serve immediately with mixed berry compote, or just a little of the syrup and a dollop of whipped cream.
Note - When blueberries aren’t in season, use frozen berries. Rinse under running cool water, drain and spread onto kitchen paper to dry. This prevents the berries from ‘bleeding’ and turning your pancakes grey. If you don’t have buttermilk, add the juice of one lemon to 2¼ cups of milk. Stir to thicken, then use as above. I also use natural yoghurt if I don’t have buttermilk on hand. You can also substitute berries for pears or apples as a fantastic alternative.
Mixed Berry Compote
- 1 kg fresh or frozen mixed berries
- ½ cup white sugar
Combine the berries and sugar in a small sauce pan. Cook for a minute or two until the sugar is just melted. Don’t allow the mixture to boil: the berries will turn to mush and you’ll lose their vibrant colour. Scoop the berries into a bowl with a slotted spoon. Reduce the liquid by boiling uncovered to a syrupy consistency. Return the berries to the sauce. Allow to cool.