in Dessert Recipes

Blueberry Buttermilk Cakes

updated

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Ingredients for 4 servings:

  • 8 tbsp butter
  • 2 eggs
  • 5 tbsp sugar
  • 1 pinch of salt
  • 250 ml buttermilk
  • 280 g flour
  • 2 tsp baking powder
  • 200 g blueberries (also frozen)
  • 4 scoops of ice cream, vanilla
  • possibly sugar
  • possibly cinnamon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with vanilla ice cream mmmmmhhhh!

Melt 4 tablespoons of butter and let cool. Whisk together the eggs, sugar, and salt. Stir in the buttermilk and melted butter. Combine the flour and baking powder and stir into the mixture. Carefully fold the blueberries into the batter. Heat 1 tablespoon of butter in a nonstick pan. Add 1 tablespoon of batter to each pancake. Cook for about 2-3 minutes on each side. Remove from the pan and keep warm. This batter yields approximately 12 pancakes. Serve 3 pancakes per plate with a scoop of vanilla ice cream. Sprinkle with sugar and cinnamon, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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