Time: 35 min.
Complexity: easily
Servings: 6

With this simple recipe, your buttermilk (or kefir) pancakes will be golden on the outside and fluffy and light on the inside, while whole blueberries add extra juiciness and flavor. You can use fresh or frozen blueberries. To avoid breaking the berries and ensure neat pancakes, add the blueberries during frying, a few per pancake before flipping, rather than into the batter. Top the pancakes with natural maple syrup or whipped cream and enjoy.

Ingredients:

• 2 cups premium flour
• 1/4 cup sugar
• 2 and 1/4 teaspoons baking powder
• 0.5 tsp of soda
• 0.5 tsp salt
• 2 eggs
• 2 cups of sour milk or kefir
• 1/4 cup melted unsalted butter, plus extra for frying
• 1 cup blueberries, fresh or frozen
• For serving: whipped cream and maple syrup

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, eggs, sour milk, kefir, blueberry

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Preparation:

Step 1
• In a large bowl, sift together flour, sugar, baking powder, baking soda and salt.
Step 2
• Whisk the eggs with the sour milk and melted butter. Combine the dry mixture with the wet mixture and knead into a lumpy batter, being careful not to overmix it. (Note: Overmixing the batter will result in flat, dense pancakes.)
Step 3
• Heat a little butter in a skillet over medium heat. Pour 1/3 cup of batter into the skillet and sprinkle some blueberries on top. Fry for 2-3 minutes on each side.
Step 4
• Serve with a dollop of whipped cream and maple syrup.

Votes: 1

Author of the recipe - Donna Dooher is the head of the Agri-Food Canada Foundation and chair of the Organic and Locally Produced Food Fair.