Buttermilk with maple syrup and blueberries
These light and fluffy pancakes look and taste fantastic. Ideal for breakfast or as a dessert.
What goes well with these pancakes?
I like to serve these with fresh blueberries and drizzled with maple syrup, but you can use any of your favourite toppings, maybe drizzle some chocolate sauce all over the top!
Buttermilk pancakes with maple syrup and blueberries
Ingredients
- 150 g self raising flour
- ½ tsp baking powder
- 30 g reduced fat spread (flora light), plus extra for frying
- 50 g caster sugar
- 1 egg, lightly beaten
- 300 ml buttermilk
- ½ tsp vanilla extract
- maple syrup
- fresh blueberries
Instructions
- In a bowl add the flour and baking powder, make a well in the centre and set aside.
- In a jug or bowl add the lightly beaten egg, buttermilk and vanilla extract and combine.
- In another bowl whisk together the spread and sugar, then gradually add the buttermilk mixture and stir together.
- Pour half the buttermilk mixture into the flour and mix together, then add the remaining half and mix until you have a smooth batter.
- Preheat the oven to 100°c. This is to keep you pancakes warm as you cook them.
- Melt some spread in a small frying pan, then add a dollop of batter to the centre of the pan and cook for around 2mins or until bubbles start to appear, turn over and cook for a further minute or until cooked through. Place on a heat proof plate and keep warm in the oven.
- Repeat until you have all your pancakes. Remove the stack of pancakes from oven, drizzle with maple syrup, arrange the blueberries and serve immediately.
- Optional: You could use any other berries or even adding a dollop of vanilla ice cream.