Blueberry buttermilk pancakes

These blueberry buttermilk pancakes from Jude Kereama are the stuff brunch dreams are made of
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Blueberry buttermilk pancakes
Blueberry buttermilk pancakes

Blueberry buttermilk pancakes take a starring role in the new brunch menu at Kota Kai in Porthleven, where chef proprietor Jude Kereama is serving them with vanilla chantilly cream and fresh berries

www.kotakai.co.uk

Makes    12 buttermilk pancakes

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Food July August
  • You will need
  • Method

For the buttermilk pancakes:

  • Plain flour 260g
  • Baking powder 2 tsp
  • Baking powder 1 tsp
  • Sugar 3 tbsp
  • Salt 1 tsp
  • Eggs 2
  • Buttermilk 500ml
  • Vanilla extract 1 tsp
  • Butter 4 tbsp
  • Butter for cooking

For the chantilly cream:

  • Double cream 960ml
  • Icing sugar 2 tbsp
  • Vanilla extract ½ tsp

For the garnish:

  • Maple syrup
  • Blueberries 200g
  • Raspberries 100g
  • Strawberries 100g
  1. To make the buttermilk pancakes: put all of the dry ingredients in a mixing bowl.
  2. Combine all of the wet ingredients together and mix into the dry ingredients to form the batter. Rest for 10 minutes and then fold in 100g of blueberries.
  3. Cook the buttermilk pancakes in a blini pan or frying pan with butter.
  4. For the chantilly cream: whip the double cream with the icing sugar and vanilla extract until it forms soft peaks.
  5. To garnish: stack the pancakes. Drizzle with maple syrup. Sprinkle with berries and a quenelle of cream.

You will need

For the buttermilk pancakes:

  • Plain flour 260g
  • Baking powder 2 tsp
  • Baking powder 1 tsp
  • Sugar 3 tbsp
  • Salt 1 tsp
  • Eggs 2
  • Buttermilk 500ml
  • Vanilla extract 1 tsp
  • Butter 4 tbsp
  • Butter for cooking

For the chantilly cream:

  • Double cream 960ml
  • Icing sugar 2 tbsp
  • Vanilla extract ½ tsp

For the garnish:

  • Maple syrup
  • Blueberries 200g
  • Raspberries 100g
  • Strawberries 100g

Method

  1. To make the buttermilk pancakes: put all of the dry ingredients in a mixing bowl.
  2. Combine all of the wet ingredients together and mix into the dry ingredients to form the batter. Rest for 10 minutes and then fold in 100g of blueberries.
  3. Cook the buttermilk pancakes in a blini pan or frying pan with butter.
  4. For the chantilly cream: whip the double cream with the icing sugar and vanilla extract until it forms soft peaks.
  5. To garnish: stack the pancakes. Drizzle with maple syrup. Sprinkle with berries and a quenelle of cream.
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