Buttermilk pancakes with hot fruit

all details

I often buy a carton of buttermilk for a recipe but only need a little. I freeze it and when it is thawed it looks most unpromising - water with some solids on the bottom of the carton. Pour into a processor and give a short whiz.

Buttermilk pancakes with hot fruit
Photo: Marina Oliphant

Ingredients

2 eggs separated

1 cup buttermilk

30g butter, melted

150g plain flour

¼ tsp salt

½ tsp bicarbonate of soda

Extra butter for cooking

Topping

500g assorted berries

50g unsalted butter

1 Tbsp castor sugar or to taste

Method

Beat egg yolks well, then whisk in buttermilk and melted butter.

Sift dry ingredients over egg mixture and fold in. When you are ready to cook pancakes, whisk egg whites to soft peaks and fold into batter. Lightly grease a heavy-based frying pan and ladle in about ¼ cup batter.

Cook until bubbles form on uncooked side. Flip with a wide spatula and cook other side. Transfer pancakes to a low oven.

Topping Heat butter and sugar in another frying pan. Whilst butter is foaming, drop in the berries. Reduce heat to moderate and cover the pan for about 5 minutes. Uncover. The juices should be flowing and the berries softened without losing too much of their shape. Spoon generously over the pancakes.

Serve with thick yoghurt or mascarpone.

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  • Main Ingredients - Eggs, Berries
  • Course - Breakfast/Brunch
  • Occasion - Mother's Day

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