Prepare these pancakes when fresh blueberries are in season, from late spring through late summer. When making the batter, take care not to overmix it, as too much stirring will develop the gluten in the flour and result in tough pancakes.
PREP TIME: 15 min
COOK TIME: 15 min
READY TIME: 30 min
CALORIES: 144 (per serving)
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- 1 cup self-raising flour
- 3 tablespoons caster (superfine) sugar
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 egg
- 45 g (1½ oz) butter, melted
- 1½ cups (12 fl oz) buttermilk
- 250 g (8 oz) blueberries
- 2 teaspoons grated lemon rind
- Extra blueberries to serve
- 125 g (4 oz) butter, softened
- ½ cup chopped honeycomb confectionery
- 1 tablespoon honey
1 Place flour, sugar and bicarbonate of soda (baking soda) in a bowl and mix to combine. Place egg, butter and buttermilk in a separate bowl and whisk to combine. Add mixture to flour and sugar, and mix until smooth.
2 Stir blueberries and lemon rind through buttermilk-flour mixture. Pour spoonfuls of mixture into a greased, preheated frypan over medium heat.
3 Cook for 1 minute on each side or until pancakes are golden. To make honeycomb butter, combine butter, honeycomb and honey.
4 To serve, place pancakes in a stack on a serving plate and top stack with extra blueberries and honeycomb butter.
Calories: 144.2 Kcal
Fat: 1.2 g
Cholesterol: 2.6 mg
Sodium: 369.4 mg
Potassium: 170.2 mg
Carbs: 29.1 g
Protein: 6.7 g
Vitamin A: 3.8 %
Vitamin B-12: 5.6 %
Vitamin B-6: 2.6 %
Vitamin C: 11.5 %
Over mixed batter will result in flat, heavy pancakes.