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American Pancakes with blueberries and maple syrup

Preparation and cooking time
20 min
5 persons
  • 50g/1.7 oz butter + a little extra for frying
  • 300ml/10.5 fl oz buttermilk
  • 1 egg
  • 200g/7 oz pastry flour
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 sachet vanilla sugar
  • 150g/5.3 oz blueberries
  • Small bottle of maple syrup

Melt the butter in a pan. Pour the buttermilk into a bowl, add the egg and beat well. Add the melted butter. In a different bowl, mix the flour with the baking powder, salt and vanilla sugar. Gradually beat the flour mixture into the batter.Mix 3/4 of the fresh blueberries into the batter. Set the rest of the blueberries aside.Heat a pancake pan over a medium heat. Pour small ladlefuls of the batter into the hotpan, to form pancakes which are around 10cm in diameter. Cook for 1 to 2 minutes on each side. Serve the warm pancakes with the remaining blueberries and the maple syrup.