Blueberry – Buttermilk – Cakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 tablespoon butter
- 2 egg (s)
- 5 tablespoon sugar
- 1 pinch (s) salt
- 250 ml buttermilk
- 280 g flour
- 2 teaspoons baking soda
- 200 g blueberries, (also frozen)
- 4 scoops ice cream, vanilla
- possibly sugar
- possibly cinnamon
Print Recipe
Pin Recipe Instructions
- Melt 4 tablespoon butter and allow to cool.
- Mix the eggs, sugar and salt together. Stir in buttermilk and melted butter.
- Mix the flour and baking powder, stir into the mixture. Carefully fold the blueberries into the batter.
- Heat 1 tablespoon of butter in a non-stick pan, add 1 tablespoon of batter to each cake, fry for approx. 2-3 minutes on each side, remove and keep warm.
- The dough makes about 12 pancakes. Serve 3 cakes per plate with a scoop of vanilla ice cream.
- Sprinkle with sugar and cinnamon if necessary.
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