Fluffy Buttermilk Pancakes desserts  pancakes Fluffy Buttermilk Pancakes cake

Fluffy Buttermilk Pancakes

Who doesn’t like Pancake! Butter and warm.
Let’s smell the kitchen.


3 tbsp- butter

400 ml- buttermilk

2- eggs

250 gr- flour

1 pinch- salt

3 tsp-baking powder

50 gr- sugar

1 pck- vanilla sugar

For the sauce:

200 g- Blueberries -Tk or fresh

25 ml-water

2 tsp- Cornstarch, slightly heaped

50 gr- sugar

5 drops- Almond extract

Powdered sugar, for dusting


Whisk buttermilk and eggs well in a bowl.

Melt the butter in a saucepan, then put it aside and let it cool a little.

In another bowl mix flour, salt, baking powder, sugar and vanilla sugar. Add the buttermilk-egg mixture and the melted butter to the flour mixture and stir well. Let the dough rest in the bowl until the pan is hot (about 10 minutes).

For each pancake, add 1.5 – 2 tbsp of batter to the pan sprinkled with fat. If bubbles form on the surface, turn the pancake and bake golden brown from the other side.

For the sauce:

Put the blueberries, water, sugar, bitter almond flavor and starch in a saucepan and bring to a boil. Simmer gently at low speed until the blueberries burst open and the liquid is slightly thickened. That takes about 15 minutes. Mash the blueberries slightly with the round side of a tablespoon.

Layer 3 – 4 pancakes on the plates and douse with a little warm blueberry sauce.

I also like to serve pancakes dusted with powdered sugar.


Fluffy Buttermilk Pancakes desserts  pancakes Fluffy Buttermilk Pancakes cake

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