Pancakes with blueberries and peaches

    30 min

    These are larger pancakes than American pancakes so there is plenty of room for topping them with sliced fresh peaches and blueberries. Perfect for a summer breakfast or brunch.

    1 person made this

    Makes: 12 pancakes

    • 375g plain flour
    • 40g caster sugar
    • 1 1/3 teaspoons baking powder
    • 70ml buttermilk
    • 120ml milk
    • 3 eggs
    • 75g butter, melted
    • Greek yoghurt
    • 4 fresh peaches, peeled, stones removed and sliced
    • 150g fresh blueberries

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a bowl mix flour, sugar and baking powder. In another bowl whisk buttermilk, milk, eggs and melted butter.
    2. Heat a lightly greased non stick frying pan over medium-high heat.
    3. Combine dry and wet ingredients and stir till combined but do not overbeat. Place a small ladle of batter in the pan and cook till set and golden, about 2 minutes. Flip the pancake over and cook for a further 2 minutes.
    4. Serve pancakes with a dollop of Greek yoghurt, sliced peaches and blueberries.

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