A classic brunch favourite that all your family will love. Buttermilk makes them fluffy and vanilla extract plus brown sugar make them more flavourful. Spread cream cheese and then marmalade on top (we highly recommend to use raspberry marmalade). You will love them!
Ingredients (makes approximately 6 pancakes):
- 1 cup blueberries (fresh or frozen and thawed – remove excess water)
- 1 cup all purpose flour
- 4 tbsp. buttermilk powder
- 1/2 cup brown sugar
- 1/2 cup milk (can use soy or nuts milk)
- 3 tbsp. melted butter for the batter and enough to cook each pancake.
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1 pinch of salt
- 1 egg
- Maple syrup
- Cheese cream
In a bowl mix flour, sugar, baking powder, baking soda, salt and buttermilk powder. Add 1 egg,
In a bowl mix flour, sugar, baking powder, baking soda, salt and buttermilk powder. Add wet ingredients: 1 egg, melted butter, vanilla and milk. Whisk until you get an even mixture.
In a non stick skillet at medium temperature, melt 1 tbsp. of butter, pour batter (about 1/4 cup) and spread gently into a round shape. Let cook until you start seeing bubbles. Add blueberries and flip to cook for a few more minutes until golden brown. How to know if the pancake is fully cooked? Prick it with a knife, if the knife comes out clean, then it’s ready!
Enjoy your pancakes with your favourite toppings: honey, butter, maple syrup, fruit, or try something different: spread cream cheese and then marmalade on top (we highly recommend to use raspberry marmalade). You will love them!