Tuesday, February 7, 2012

Blueberry pancakes with cinnamon butter and syrup

Source: BBC GoodFood India
Serves 4-5
Preparation time: 40 minutes

The pancakes:

  • 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


  1. 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.
  2. 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.
  3. 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).
  4. 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. 
  5. Transfer pancakes to a plate, cover with baking parchment and keep warm in an oven. Cook the remaining pancakes.
  6. To serve, stack pancakes on plates, top with a big knob of cinnamon butter and drizzle with maple syrup.
  7. ENJOY!! 

1 comment:

  1. These look delicious. My daughter just found her love for pancakes and I promised I would make her some this weekend. I will try your recipe and see what she says. Wish me luck ;)