- 2 cups plain flour (gluten-free, see notes below)
- 3 teaspoons baking powder
- 2 tablespoons caster sugar
- 2 eggs, lightly beaten
- 750mL buttermilk
- 75g unsalted butter, melted
- 1 cup blueberries, pureed
- Extra unsalted butter for greasing pan
- Extra berries, yoghurt and honey, to serve
Stir the flour, baking powder and sugar together in a bowl. Add the eggs, buttermilk and melted butter, whisk to combine.
Heat a large non-stick frypan over medium heat and melt ¼ teaspoon of the extra butter. Pour 1/3 cup (I use my measuring cup) of pancake batter into the pan and cook for 2-3 minutes until bubbles appear on the surface. Turn the pancake over gently (I don’t have the flipping-in-the-air skill perfected yet…) and cook for another minute.
Transfer cooked pancakes to a plate and keep warm (oven at 120 degreesC) while cooking the rest of the pancakes.
Serve with extra berries (if your kids will eat them), yoghurt and drizzled with honey
- This idea comes from Jessica Seinfeld – she makes pink pancakes with beetroot puree – but I just couldn’t do it!
- Feel free to experiment with your own fruit and veg purees: the kids will be so excited to have pancakes for dinner!
- Serve the pancakes up as you cook them, or if you all want to eat together, start cooking at least 30 minutes before you want to start serving.
- The pancakes will keep covered in the fridge for 3-4 days, allowing you to make them in advance and reheat in microwave when needed.
- I used gluten-free flour and baking powder to make these pancakes gluten-free.
- I didn’t have buttermilk in the fridge, so just squeezed half a lemon into some milk.
- Recipe created by Melissa Hughes for Kidspot.