In Berlin the snow is still thick on the ground and the skies are grey. This weekend we decided to push winter to the back of our minds with a big Sunday breakfast with buttermilk blueberry banana pancakes, cafe au lait and orange juice.
Buttermilk Pancakes (serves 2-4)
1.5 cup flour
3 Tbsp. sugar
1.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1.25 cup buttermilk
2 large eggs
0.5 tsp vanilla
3 Tbsp. melted butter
fresh blueberries and banana slices
A few tbsps of butter.
Preheat oven to 100*C. In a large bowl mix dry ingredients together. In another bowl beat the eggs and add remaining liquid ingredients. Pour the wet ingredients into the dry and just incorporate. Don’t overmix. It is okay if there is a few lumps of flour.
In large frying pan melt a few tablespoons of butter. Pour this into a small bowl and have a cooking brush ready. Don’t clean the pan. Make sure your pan is at medium heat. Resist the urge to set it too high. You will burn the outside and have raw dough inside. Laddle some pancake batter into the pan. The number of pancakes depends on the size of pan and how big you like them. Sprinkle some blueberries and thinly sliced bananas on the top.
Wait until a lot of bubbles appear on the top. Sneak a peak at their bottoms with the spatula and, if golden flip them over. Let the other side cook until golden as well and transfer to the oven to keep warm. Brush your pan with butter and continue the process until all the pancakes are cooked.
Serve them up with maple syrup, extra fresh blueberries and butter. Hope this brings some spring into your steps!