Buttermilk Pancakes with Berries

As breakfasts go, the Americans know how to put on a show. It’s always a treat and trauma going out for breakfast in the US, as there’s a multitude of wonderful dishes to choose from. One such dish are pancakes – with a million different offerings and a million more combinations of flavours to accompany it can be a minefield of choice – and can be very stressful for someone like me who is way too greedy for their own good. To avoid the pain, I often make my own buttermilk pancakes at home and serve them with fresh (healthy) berries. I mix and match my berries and fruit using all sorts, including blueberries, gooseberries, mango etc… today I went for my favourite combo. I never add sugar to my berries, with I’ve noticed the yanks do a lot – it seems sacrilegious to me, instead – I tart them up with a spritz of fresh lemon juice to add a bit of zing. I do like a drizzle of maple syrup at the end though to bring all the flavours together and to soak into the deliciously light and fluffy pancakes. Good morning America!!

For the Fruit:
1 punnet fresh raspberries
1 punnet fresh blackberries
1 punnet fresh strawberries
1/2 lemon (juice of)

For the Pancakes:
3 cups plain flour
3 tablespoons caster sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 cups fresh buttermilk
1/2 cup full fat milk
3 eggs
1/3 cup melted butter

Combine the fruit together in a bowl, squeeze over the lemon juice and mix well. Refrigerate until needed.

For the pancakes:
Combine the flour, sugar, baking powder, baking soda and salt in a large jug or bowl. In a separate bowl, beat together the buttermilk, milk, eggs and butter.

Heat a large, flat, non-stick frying pan over a moderate heat. Spray with a light oil to coat the pan.

Beat together the flour mix and the buttermilk mix until combined. Don’t worry of you have some lumps.

Pour in about 1/3 cup of the mix to create a little disc about 4-5″. Repeat with as many as you can fit in your pan without them touching. Cook for 1 1/2 minutes each side till light and golden. Cool on a waiting plate as you cook the remaining pancakes – you should get anywhere between 12-15.

Serve a layer of pancakes with the fruit over the top. Drizzle maple syrup or honey over. It’s also nice with some greek style yoghurt or soft ricotta topping.

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