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Categories:
flour caster sugar baking powder baking soda salt ground nutmeg eggs buttermilk butter fresh blueberries
Viewed: 57 - Published at: a year agoIngredients
- 2 cups flour
- 2 tablespoons caster sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 pinch ground nutmeg
- 2 large eggs
- 2 cups buttermilk
- 8 tablespoons butter, melted
- 1 cup fresh blueberries (wild are best, but failing that, cultivated will do) or 1 cup frozen blueberries (wild are best, but failing that, cultivated will do)
Method
- Sift flour, sugar, baking powder, baking soda, salt and nutmeg together into a large mixing bowl.
- Put the eggs into a medium bowl and beat until frothy.
- Beat in the buttermilk, mixing well.
- Stir the buttermilk mixture into the dry mixture, mixing to combine.
- Stir in half of the melted butter.
- Heat a large cast iron skillet over medium heat. (if you are lucky enough to have one, if you don't a large non-stick one will do)
- Treat the skillet with some of the remaining butter.
- Make 2 to 3 pancakes at a time by ladling 1/3 cup of batter for each pancake into the skillet, keeping about 1/2 inch between the pancakes.
- Scatter some blueberries on top of each.
- Cook until bubbles form on the tops of the pancakes and bottoms turn golden brown. (about 2 to 3 minutes)
- Flip over and continue to cook until the bottoms are golden and the centers are cooked through. (about 2 minutes more)
- Repeat process, greasing skillet each time with more butter.
- Keep pancakes warm in a slow oven until all are cooked.
- Serve with pats of butter and Maple syrup.
- Cooked bacon is heavenly with these!
