Buttermilk pancakes with berry salad recipe
- 2 cups plain flour
- 3 teaspoons baking powder
- 2 tablespoons caster sugar
- 2 eggs, lightly beaten
- 750mL buttermilk
- 75g unsalted butter, melted
- Extra unsalted butter for greasing pan
- Maple syrup and thick yoghurt, to serve
- 150g blueberries
- 250g strawberries, chopped
- 1 cup crimson seedless grapes
Stir the flour, baking powder and sugar together in a bowl. Add the eggs, buttermilk and melted butter, whisk to combine.
Heat a large non-stick frypan over medium heat and melt ¼ teaspoon of the extra butter.
Pour 1/3 cup (I use my measuring cup) of pancake batter into the pan and cook for 2-3 minutes until bubbles appear on the surface.
Turn the pancake over gently (I don't have the flipping-in-the-air skill perfected yet…) and cook for another minute.
Transfer cooked pancakes to a plate and keep warm (oven at 120°C) while cooking the rest of the pancakes.
Serve pancakes topped with a dollop of yoghurt (or icecream), drizzled with maple syrup and a pile of fruit salad.
- Pancakes take a lot longer to cook than pikelets because you do them one at a time. I'd start cooking at least 30 minutes before you want to start serving.
- Flipping them is a bit of a trick; you have to make sure that at least 10 bubbles appear on the surface before gently turning over, otherwise the uncooked top splatters everywhere. It usually takes me a good 2-3 pancakes before they start looking presentable.
- The pancakes will keep covered in the fridge for 3-4 days, allowing you to make them in advance, reheat in microwave
- Choose your favourite fruits for the fruit salad - some lovely summer stone fruit (peaches, apricots), raspberries - unfortunately not in season when I was making these.
- A jug of extra maple syrup on the table is a nice touch, because you always need more maple syrup!
- I used gluten-free flour and baking powder to make these pancakes gluten-free.
- This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.
Related breakfast recipes:
- Apple muffins
- Baked beans with ham
- Banana and honey porridge
- Easy rhubarb jam
- Buttermilk pancakes
- Bircher muesli
- Breakfast bars
Quick and easy peach jam