• Buttermilk pancakes with blueberries and spiced maple butter (Petrina Tinslay)Source: Petrina Tinslay

Add this to your list of best-ever breakfast recipes. We have gone out of our way to make sure these will be the lightest and fluffiest pancakes you’ll ever make. When nectarines and peaches are in season, add a few slices with the blueberries when serving.

Makes
10

Preparation

15min

Cooking

25min

Skill level

Easy
By
10
Average: 4.8 (3 votes)
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Ingredients

  • 125 g unsalted butter, softened
  • 2 tbsp maple syrup, plus extra, to serve
  • ½ tsp ground cinnamon
  • 1¾ cups plain flour
  • ¼ cup sugar
  • 3 tsp baking powder
  • 1 pinch salt
  • 1½ cups buttermilk
  • 2 eggs, lightly whisked
  • 1 tsp pure vanilla extract
  • 50 g butter, melted, plus 30 g extra, for greasing
  • 1 punnet blueberries
  • cream and icing sugar, to serve (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make the spiced maple butter, use an electric mixer to beat the butter until light and fluffy. Add the maple syrup and cinnamon and continue beating until well combined. Set aside at room temperature until required

To make the buttermilk pancakes, sift the flour, sugar, baking powder and salt in a medium mixing bowl.

In a large jug whisk together the buttermilk, eggs, vanilla and melted butter. Whisk wet ingredients into the dry ingredients, being careful to not over-work the mixture. Small lumps of flour are fine in pancake mixture.

Heat a large non-stick frying pan over a medium heat. Place approximately ½ teaspoon of the extra butter into the pan and brush over with a pastry brush.

In batches, pour ⅓ cup of batter per pancake into the pan. Cook for approximately 4 minutes until small bubbles form, turn them over and continue to cook for another 4 minutes until golden brown and cooked through. Place on a plate and cover with foil to keep warm, repeat with remaining melted butter and batter.

Stack 2 pancakes on each serving plate. While hot, top with spiced maple butter, blueberries and a drizzle of maple syrup. To make them extra indulgent, drizzle over some cream and a sprinkling of icing sugar.

 

the food dept. fact
Spiced maple butter can be kept in the fridge for up to 1 month. Bring it to room temperature before use.

 

Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.