These are the pancakes to make on a slow weekend morning. Buttermilk keeps them tender, and a short rest for the batter makes them rise tall.
Do not chase a smooth batter. A few lumps are exactly what you want.
Keep the screen of your device on
Buttermilk Pancakes with Figs and Summer Berries
Recipe by Pavel Ciorici
Tall, tender buttermilk pancakes piled with fresh figs, strawberries and blueberries and finished with maple syrup.
4
servings10
minutes15
minutes380
kcalIngredients
2 cups 250 g all-purpose flour
2 tbsp 2 tbsp granulated sugar
2 tsp 2 tsp baking powder
1/2 tsp 1/2 tsp baking soda
1/2 tsp 1/2 tsp salt
2 cups 475 ml buttermilk
2 2 large eggs
3 tbsp 3 tbsp unsalted butter, melted, plus more for the pan
1 tsp 1 tsp vanilla extract
2 2 fresh figs, quartered
1 cup 145 g strawberries, halved
1/2 cup 75 g blueberries
maple syrup, to serve
Directions
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a second bowl, whisk the buttermilk, eggs, melted butter and vanilla.
- Pour the wet ingredients into the dry and stir until just combined. The batter should be lumpy. Let it rest for 5 minutes.
- Heat a nonstick skillet or griddle over medium heat and brush it with a little butter.
- Pour 1/4 cup of batter per pancake. Cook for 2 to 3 minutes, until bubbles form on top and the edges look set, then flip and cook for 1 to 2 minutes more.
- Stack the pancakes and top with the figs, strawberries and blueberries. Serve with maple syrup.
Equipment
Nonstick skillet or griddle-
Whisk
Recipe Video
Notes
- No buttermilk? Stir 2 tablespoons of lemon juice into 2 cups of milk and let it stand for 5 minutes.
- Keep finished pancakes warm on a tray in a 200°F (95°C) oven while you cook the rest.
Nutrition Facts
- Serving Size: 3 pancakes
- Total number of serves: 4
- Calories: 380kcal
- Fat: 12g
- Saturated Fat: 6.5g
- Cholesterol: 120mg
- Sodium: 690mg
- Carbohydrates: 56g
- Net Carbs: 52g
- Fiber: 4g
- Sugar: 12g
- Protein: 12g
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