Source: BBC GoodFood India
Preparation time: 40 minutes
- self raising flour 300g
- bicarbonate of soda 1 tsp
- eggs 2
- buttermilk 275ml
- milk 4tbsp
- melted butter 75g
- 225 gm fresh blueberries(the original recipe called for 2 apples and 50g dried cranberries)
- butter or sunflower oil for frying
- maple syrup to serve
The cinnamon butter:
- softened butter 75g
- cinnamon powder 1tsp
- caster sugar 2tsp
- To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.
- Mix the flour, bicarbonate and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the blueberries.
- Melt a little more butter in a non stick pan or smear with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes(its dependent on the size of your pan).
- Cook for 2-3 minutes until bubbles appear and the underside of the pancake is set and golden. Flip and cook for a few minutes more.
- Transfer pancakes to a plate, cover with baking parchment and keep warm in an oven. Cook the remaining pancakes.
- To serve, stack pancakes on plates, top with a big knob of cinnamon butter and drizzle with maple syrup.