in Dessert Recipes

Buttermilk pancakes

updated

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Ingredients for 6 servings:

  • 4 tbsp butter
  • 2 eggs
  • 185 ml buttermilk
  • 200 g flour
  • 5 ½ tsp baking powder
  • 50 g sugar
  • 1 pinch of salt
  • 20 g clarified butter
  • 4 tbsp sugar, brown
  • 120 ml maple syrup
  • 300 g blueberries, fresh (blueberries)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Melt 2 tablespoons of butter in a small saucepan, then let cool slightly. Beat the eggs with the whisk attachment of a hand mixer until creamy. Add the butter and buttermilk and continue beating. Combine the flour, baking powder, sugar, and salt and stir in. Gradually heat the clarified butter in a pan. Add 2 tablespoons of batter to the pan and cook about 12 pancakes until golden yellow. Keep the pancakes warm until all the batter is used up. To serve, sprinkle the buttermilk pancakes evenly with brown sugar. Serve with 2 tablespoons of melted butter, maple syrup, and fresh blueberries.

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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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