Ingredients
Original recipe: About 12 pancakes. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 240 gAll-purpose wheat flour
- 300 mlButtermilk
- 2 eachEggs
- 30 gButter melted
- 25 gSugar
- 2 tspBaking powder
- ½ tspBaking soda
- ¼ tspSalt
- 180 gBlueberries washed
- 15 mlNeutral oil for the pan
- 60 mlMaple syrup
Make it
- Whisk flour, sugar, baking powder, baking soda and salt in a bowl. In another bowl, mix buttermilk, eggs and melted butter.
- Fold wet ingredients into dry ingredients just until combined; a few small lumps are fine. Fold in the blueberries gently.
- Heat a lightly oiled nonstick skillet over medium-low heat. Add small ladlefuls of batter, leaving space for spreading.
- Cook for 2–3 minutes until bubbles appear and the edges begin to set. Turn and cook for 1–2 minutes more, until golden and the centers contain no wet batter. Repeat with the remaining oil and batter.
- Serve three pancakes per person with the maple syrup divided evenly.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.