Blueberry Pancakes with whipped Praline Butter
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| picture by Jovana Obradovic for ITP Publishing |
Good Morning Dubai :) I've been up since the crack of dawn trying to make sure I get everything done today as it's the end of the week.. And there's nothing better than to kick start the day with freshly brewed coffee and my beautiful blueberry pancakes.. If you're not into blueberries, substitute with bananas.. It's scrumptious! (As featured in Harper's Bazaar Arabia's October Issue)
Makes 6 pancakes
- 2 cups self raising flour
- 2 eggs
- 1 ½ cup buttermilk (you can use milk and 1 ½ tbsp white vinegar instead)
- 2 tbsp soft butter
- 4 tbsp white sugar
- ½ tsp salt
- ½ tsp baking powder
- squeeze of lemon juice
- 170g blueberries
- praline butter:
- 100g butter
- 50g pecans
- 4 tbsp icing sugar
- 2 tbsp maple syrup
- ¼ tsp all spice
In a food processor, mix the butter, icing sugar, maple syrup, all spice and pecans. Once it’s smooth, wrap it in cling film and refrigerate until you are ready to serve your pancakes. In a bowl, sift together flour, baking powder and salt.
In another bowl, whisk together the butter, sugar and lemon, and add one egg at a time. Add the dry ingredients and the buttermilk to the egg mixture in two parts, and finish by gently folding in the blueberries.
Heat a little butter in a frying pan over medium heat. Scoop a large dollop of the batter onto the pan, and cook until both sides are golden brown. Serve the pancakes hot with a slice of praline butter and some maple syrup. Bon Appétit!
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