Breakfast
Fluffy Berry Pancakes
30 min total Easy Serves 4 ★★★★★ 4.8
Buttermilk batter rested for height, berries folded through at the last second, and a patient medium-low pan. Tall, golden and impossibly soft.
Ingredients
- 250 g plain flour + 2 tsp baking powder
- 2 tbsp sugar + pinch of salt
- 300 ml buttermilk + 2 eggs + 40 g melted butter
- 150 g mixed berries
- Maple syrup and extra berries, to serve
Method
- 1 — Whisk dry ingredients in one bowl, wet in another, then combine with a few strokes. Lumps are welcome. Rest 10 minutes.
- 2 — Fold in the berries gently so they stay whole.
- 3 — Ladle scoops into a buttered pan over medium-low. Flip when bubbles hold on the surface, about 2–3 minutes per side.
- 4 — Keep warm in a low oven while you finish the batch. Stack high, pour syrup, serve.
Kitchen tip: The first pancake tests the pan — adjust the heat before the second one goes in.
