Kane's Kitchen - 1st May 2012 - Blueberry Pancakes With Whipped Lemon Butter

Blueberry Pancakes with Whipped Lemon Butter

Makes:  12   

Prep Time:  10 mins

Cook Time:  15 mins (plus cooking time)

What You’ll Need:

• 2 cups self raising flour, sifted
• 1 tsp bicarb soda
• 2 cups buttermilk
• 50g unsalted butter, melted
• 75g caster sugar
• 1 tsp cinnamon
• 1 tsp vanilla bean paste
• 2 eggs
• Pinch salt
• 250g blueberries, fresh or frozen

Lemon Butter (makes approx. 1 cup)

·         150g unsalted butter, at room temperature

·         ¼ cup icing sugar

·         Zest of 1 lemon

What You’ll Need To Do:

1.        For the lemon butter, combine all ingredients in a bowl and whip with an electric mixer until light and fluffy.  Refrigerate until set.

2.        Combine the sugar and eggs and mix well in a bowl.  Add the flour, butter, bicarb soda, buttermilk, caster sugar, cinnamon, vanilla bean paste, salt and ¾ of the blueberries and mix until combined. 

3.        In a non-stick pan, melt some butter (or you can use an olive oil spray) and heat until the butter is bubbling.  Pour approximately 1/3 cup of the pancake mixture into the pan.  Cook until bubbles form on top of the mixture and it sets around the edges (approx. 2 minutes).  Flip.  Cook for another 1 minute.

4.        Serve with a generous helping of the lemon butter, maple syrup, a dusting of icing sugar and a sprinkle of blueberries.