As if the last chocolate-coated pancake recipe wasn't enough, here's another one for you to choose from for today's pancake celebrations!
These buttermilk pancakes are fresh, citrusy and really light. The addition of blueberries to the batter means that once they are cooked the blueberries become warm and juicy and pop in your mouth when you're eating them!
You could add raspberries instead if you fancy or just some vanilla extract and then serve with whatever topping you fancy! I went for lemon curd that I warmed up with some extra blueberries and natural yoghurt!
150g plain flour
Pinch of salt
25g caster sugar
Zest of 1 small lemon
4 medium eggs
100ml whole milk
Large handful blueberries
Sift the flour into a large mixing bowl. Add in the salt and half of the sugar. Add the lemon zest and mix with a metal spoon.
In a measuring jug, mix together the milk and buttermilk. Add in 2 whole eggs and whisk with a fork.
Separate the two remaining eggs and add the yolks to the milk mixture. Add the whites to a large mixing bowl along with the remaining sugar and whisk with an electric beater until foamy and light.
Add the milk mixture to the dry ingredients and use a balloon whisk to whisk until the batter is just smooth- do not over whisk it! Then fold it the egg white mixture a little at a time until you have a light batter. Gently fold in the blueberries.
Put a large frying pan over a medium heat and add in a little knob of butter. Swirl the butter around the pan to coat the base and then drop in heaped tablespoons of the batter. I cooked 4 pancakes at a time. Fry the pancakes until small bubbles start to appear on the surface (around 40 seconds) and then flip them and fry for another 30-40 seconds until golden.
Repeat for the rest of the mixture. Then pile the pancakes up high and serve with warm lemon curd and more fresh blueberries!