Buttermilk pancakes, blueberry-maple syrup and salted butter
Prep time 30 mins
Spring weather calls for long late brunches with one big one big salty-sweet pancake.
240g plain self-raising flour
50g caster sugar
1 tsp (2g) baking powder
1 tsp (2g) bi carbonate of soda
4 whole eggs
Vegetable oil and butter, for frying
1 punnet of fresh blueberries
Salted butter, maple syrup and icing sugar for dusting, to serve
500g blueberries (use frozen out of season)
250g caster sugar
For blueberry compote, cook blueberries, sugar and water gently over medium heat until blueberries soften (about 15 minutes). Drain the blueberries, then return syrup to the heat and reduce until a syrup forms and holds a line when you test it on a plate. Pour back over blueberries, cool and refigerate until required.
For pancakes, seive the dry ingredients into a bowl. Whisk eggs, whites and buttermilk in a jug and while pouring in to flour mixture, whisk to create a smooth batter, until all is incorporated.
Heat a 22cm crepe or non-stick fryingpan over medium heat. Brush with oil, then add a thumbnail piece of butter to the pan. When melted, add 1/2 cup of batter and tilt pan to spread out across the pan. Dot with fresh blueberries and cook until large air bubbles start to appear on the surface of the pancake, then using a spatula, flip the pancake quickly and cook on the other side for just a minute longer, or untiol it feels cooked through. You don't want to overcook the pancake, as a lighter-coloured pancake will be more soft and fluffy. keep pancakes warm while you cook the rest. You can also make panacakes ahead and freeze them if you are having a brunch, which will make it easier to serve.
To serve, place a slab of salted butter on top of the warm pancake, drizzle with maple syrup and place a sponful of berries on top. Dust with icing sugar and serve.
NOTE These pancakes would work very well with a couple of rashers of bacon on top, too.