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🍽️ Fluffy Buttermilk Pancakes with Blueberry Sauce
374 kcal · 40 min · 4 servings
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Ingredients
- 3 tbsp butter
- 400 ml buttermilk
- 2 egg(s)
- 250 g flour
- 1 pinch(es) salt
- 3 tsp baking powder
- 50 g sugar
- 1 packet vanilla sugar
- 200 g blueberries (blueberries, frozen or fresh)
- 25 ml water
- 2 tsp cornstarch (lightly heaped)
- 50 g sugar
- 5 drops bitter almond flavoring
- optional powdered sugar (for dusting)
- fat (for the pan)
Instructions
- 1. Put the buttermilk and eggs into a bowl.
- 2. Whisk the mixture vigorously with a whisk.
- 3. Melt the butter in a small pot.
- 4. Remove the pot from the heat.
- 5. Let the butter cool down briefly.
- 6. Take a second, clean bowl.
- 7. Put the flour into the bowl.
- 8. Add the salt.
- 9. Add the baking powder.
- 10. Add the sugar.
- 11. Add the vanilla sugar.
- 12. Mix all dry ingredients well together.
- 13. Pour the buttermilk-egg mixture into the bowl with the dry ingredients.
- 14. Pour the cooled melted butter in as well.
- 15. Stir everything until smooth, with no lumps left.
- 16. Let the batter rest in the bowl for about 10 minutes.
- 17. Heat the pan hot in the meantime.
- 18. Grease the hot pan lightly.
- 19. Place 1.5 to 2 tablespoons of batter into the pan.
- 20. Cook the pancake until bubbles form on the surface.
- 21. Flip the pancake.
- 22. Cook the other side until golden brown.
- 23. Put the blueberries into a pot.
- 24. Add the water.
- 25. Add the sugar.
- 26. Add the bitter almond extract.
- 27. Add the starch.
- 28. Bring the mixture to a boil.
- 29. Simmer the sauce on low heat for about 15 minutes.
- 30. Wait until the blueberries burst.
- 31. Wait until the liquid thickens.
- 32. Gently mash the berries with the back of a spoon.
- 33. Stack 3 to 4 pancakes on each plate.
- 34. Drizzle the pancakes with warm blueberry sauce.
- 35. Dust the pancakes with powdered sugar if you like.
Nutrition per serving
- kcal: 374
- Protein: 9 g · Fett/Fat: 15 g · Carbs: 53 g