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Fluffy Buttermilk Pancakes Recipe



Fluffy Buttermilk Pancakes Recipe

Ingredients:

  • 3 tbsp butter
  • 400 ml buttermilk
  • 2 egg (s)
  • 250 g flour
  • 1 pinch (s) of salt
  • 3 tsp baking powder
  • 50 g of sugar
  • 1 pack of vanilla sugar

For the sauce:

  • 200 g blueberries (blueberries), frozen or fresh
  • 25 ml water
  • 2 tsp starch, lightly heaped
  • 50 g of sugar
  • 5 drops of bitter almond flavor
  • possibly icing sugar, for dusting

Furthermore:

  • Fat for the pan

Preparation

  1. Whisk the buttermilk and eggs well in a bowl.
  2. Melt the butter in a saucepan, then set aside and let cool a little.
  3. Mix flour, salt, baking powder, sugar and vanilla sugar in another bowl. Add the buttermilk and egg mixture and the melted butter to the flour mixture and stir well. Let the dough rest in the bowl until the pan is hot (about 10 minutes).
  4. Add 1.5 - 2 tablespoons of dough per pancake to the fat-covered pan. If bubbles form on the surface, turn the pancake and bake from the other side until golden brown.
  5. For the sauce:
  6. Put the blueberries, water, sugar, bitter almond flavor and starch in a saucepan and bring to a boil. Simmer gently on a low setting until the blueberries burst and the liquid has thickened somewhat. It takes about 15 minutes. Crush the blueberries a little with the round side of a tablespoon.
  7. Layer 3 - 4 pancakes on each plate and pour a little warm blueberry sauce on top.
  8. I also like to serve the pancakes dusted with a little powdered sugar.
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