Following on from my post This is What a Canadian Serves For Breakfast, I have added the recipe for my Canadian Blueberry Buttermilk Pancakes (adapted from Nigella Lawson’s American Breakfast Pancakes recipe).
4 people (10 to 12 medium-sized pancakes)
225 grams of plain flour
1 tablespoon of baking powder
1 teaspoon of white sugar
350 ml of buttermilk
30 grams of butter (melted and cooled)
1 large egg beaten
125 grams of fresh blueberries
butter for frying
1. Mix the dry ingredients by sifting the flour into a bowl then adding the baking powder and white sugar.
2. In a separate bowl (preferably with a spout for pouring your batter), mix the buttermilk, cooled butter and beaten egg.
3. Gradually add the dry ingredients to the wet ingredients using a wooden spoon until well combined. The batter should be thick, not runny. If it appears to be too thick, add some extra buttermilk as required. Set the batter aside.
4. Put your frying pan on high heat with a knob of butter in the pan. Once the butter has melted, pour your batter into the pan to form pancakes then turn down the heat slightly so that they do not burn. A medium frying pan will make 3 pancakes per batch.
5. Once the batter starts to bubble in the pan, pop some blueberries on top of each pancake then flip them over. When the pancakes are cooked through, flip them onto a serving plate and place them in a warm oven.
6. Repeat steps 4 to 5 until you have used all of the batter. Between batches, it helps to move the frying pan off the heat when adding more butter for frying.
7. Enjoy your pancakes drenched with Canadian maple syrup and some bacon on the side.