Blueberry Pancakes With Maple Butter Recipe

Name: Blueberry Pancakes With Maple Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups self rising flour; 1/2 cup castor sugar; 4 eggs separated; 1 1/2 cups buttermilk; 1 tesapoon vanilla essence; 200 gm ricotta crumbled; 1/4 cup extra castor sugar; 1 teaspoon gr cinnamon; Maple syrup and lemon wedges to serve; Maple Butter; 80 gm butter; 1 - 2 tablespoons maple syrup

Servings: persons

1 1/2 cups self rising flour
1/2 cup castor sugar
4 eggs separated
1 1/2 cups buttermilk
1 tesapoon vanilla essence
200 gm ricotta crumbled
1/4 cup extra castor sugar
1 teaspoon gr cinnamon
Maple syrup and lemon wedges to serve
Maple Butter
80 gm butter
1 - 2 tablespoons maple syrup

1
to make maple butter , plave maple syrup and butter in a bowl and stir to combine. Cover and refrigerate until ready to use.
2
Place flour, sugar, egg yolks, buttermilk and vanillain a bowl and mix to combine.
3
Whisk the egg whites until a soft peak forms.Fold into the flour mixture with the ricotta.
4
Add 1 cup of blueberry
5
Heat a lightly greased large non stick fry pan over a low heat. Cook 2 tablespoons of the mixture in batches for 3 to 4 mins each side or until puffed and golden.
6
Combine extra sugar and cinnamon and sprinkle over pancakes. Top with the maple butter, drizzle over the maple syrup and serve with lemon wedges.

24242

kcal

Calories

2349

Fat

265

Carbs

588

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups self rising flour, 1/2 cup castor sugar, 4 eggs separated, 1 1/2 cups buttermilk, and more.

Yes, Blueberry Pancakes With Maple Butter falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Pancakes With Maple Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions