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Buttermilk pancakes
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 175
  • Fat about 6g
  • Carbohydrates about 24g
  • Protein about 4g
This is needed
This is needed for 12 piece
Berries
  • 250 g blackberries, halved
  • 250 g blueberries
  • 2 tbsp icing sugar
Batter
  • 250 g white flour
  • 0.5 tsp salt
  • 3 tbsp sugar
  • 0.75 tsp sodium bicarbonate
  • 0.75 tsp baking powder
  • 2 eggs
  • 2.5 dl buttermilk
  • 50 g butter, melted, left to cool
Pancakes
  • icing sugar to dust
  • clarified butter
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And that's how it's done
And that's how it's done
Berries
Mix the blackberries and blueberries with the icing sugar, cover and set aside.
Batter
Place the flour and all the other ingredients up to and including the sodium bicarbonate in a bowl, mix and make a well in the centre. Combine the buttermilk, eggs and butter, gradually pour into the well while whisking, continue whisking until the batter is smooth.
Pancakes
Heat the clarified butter in a non-stick frying pan. Pour as much batter into the pan as it takes to make pancakes of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 1½ mins. until the undersides separate from the pan, toss the pancakes, cook for approx. 1 min., cover and keep warm. Prepare the remaining pancakes straight away. Serve the pancakes with the berries, dust with icing sugar.