Fluffy Buttermilk Pancakes with Blueberries - Simple & Airy
These fluffy buttermilk pancakes are the epitome of a perfect Sunday breakfast. As a little cat with a penchant for fine cuisine, I love it when the scent of freshly baked, airy pancakes drifts through the apartment. The secret to this delight lies in the buttermilk, which, when combined with the right technique, ensures an irresistibly fluffy result. We combine the golden-brown batter with a handful of fresh blueberries and a generous portion of real maple syrup. This dish is surprisingly quick to make and requires no artificial pancake mixes. Whether for a relaxed morning alone or as a sweet surprise, these pancakes are guaranteed to succeed for everyone. With just a few fresh ingredients, you can conjure up a little piece of heaven on your plate. Grab your whisk and let's create some magic in the kitchen – meow, this will be a treat!
Ingredients
Preparation
First, mix the flour (125 g), baking powder (1 tsp), and sugar (1 tbsp) well in a bowl.
In a second bowl, whisk the buttermilk (150 ml) with the egg (1) and stir in the melted butter (20 g) briefly.
Add the wet ingredients to the flour and stir just briefly – don't worry, small lumps in the batter make the pancakes extra fluffy!
Heat a pan over medium heat, add a little butter, and pour in a portion of the batter.
Immediately press a few blueberries (50 g) gently into the batter.
As soon as small bubbles form on the surface, flip the pancake and cook until golden brown.
Finally, place everything on a plate and drizzle generously with maple syrup (30 ml).
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