Happy pancake day everyone! So I thought I missed it, because la Chandeleur, the French equivalent, was last week. I expected it to be the same day. But no, that would be too easy to keep the one diary for everything. So pancake day it is, fluffy blueberry pancakes I give you. No crêpes today – because we had some last week. Another recipe for another day.
I do not make American pancakes often. They were, in my mind, a bit too stodgy and in need of a lot of maple syrup. Anyway, I saw on instagram a post about using buttermilk instead of milk, to get some height. And it got me interested. Why would buttermilk be better? Well, apparently it helps make your pancakes fluffy because of how it reacts to the bicarbonate of soda. It also make your pancakes more tender. There was one way to know if it was true. I had to try for myself, although I was a bit worried that it would taste of buttermilk.
Buttermilk is the first exciting ingredient added to make these fluffy blueberry pancakes. The second one is orange blossom. I already had it in my cupboard. And it felt totally right to use it, hoping to lift up the taste and add to the lightness through flavouring. It worked. I did not go heavy on the orange blossom, in case the kids would refuse to eat them (one was already being annoyed at the presence of blueberries). Add more if you would like, or experiment with another extract (almond, lemon?). Finally I added blueberries to the batter, because it looks a bit more interesting. However as someone is not keen, I should not have bothered. Up to you. I leave you the recipe for fluffy pancakes, try them this weekend, and be ready not to be able to stop eating them.
Fluffy blueberry pancakes
- 1.5 cups plain flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 tbsp sugar (I used dark brown sugar)
- 2 eggs
- 1.5 cups buttermilk
- 2 tsp orange blossom (or more)
- 3 tbsp melted butter
- 1 punnet fresh blueberries (or frozen)
- Mix together the flour, salt, baking powder, bicarbonate of soda and sugar, and set aside.
- Whisk together the eggs, buttermilk and orange blossom until light and foamy. Whisk in the melted butter.
- Add the dry ingredients to the wet ingredients, stirring just to combine. Don't over mix, a few lumps are fine.
- Add your blueberries. Leave it to rest for half an hour/an hour.
- Heat a large frying pan over medium-low to medium heat . Grease the pan with oil or butter. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately
- Pour the batter in 1/4 cupfuls onto prepared pan.
- Cook the pancakes until bubbles start to form on top and the sides start to set, 2-3 minutes. Flip and cook for another 2 minutes, or until golden brown.
- Serve right away with more blueberries, butter and maple syrup.