Je vous propose aujourd'hui une nouvelle recette de pancakes, plus épaisse que celle qui existe déjà sur le blog grâce au buttermilk et je l'ai accompagné de myrtilles (plus US, tu meurs!) et c'est tout simplement génial car elles explosent en bouche... Miam!! Encore une belle recette réalisée pour mon diaporama de recettes américaines pour Cuisine AZ!!
Mon astuce: pour des pancakes encore plus gonflés, vous pouvez préparer la pâte la veille mais filmez-la bien avant de la mettre au frais.
Ingrédients (pour 8 gros pancakes):
-38cl de buttermilk (lait ribot)
-250g de farine
-200g de myrtilles fraîches
-2 œufs
-60g de sucre
-40g de beurre fondu
-1 sachet de levure chimique
-1/2 cuillère à café de bicarbonate
-1/4 cuillère à café de sel
Dans un saladier, mélangez la farine, le sucre, la levure chimique, le bicarbonate et le sel.
Dans un bol, battez les œufs puis ajoutez-les au mélange précédent. Ajoutez également le buttermilk et le beurre fondu. Fouettez à la main jusqu'à ce que tous les ingrédients soient bien homogènes (ne battez pas trop).
Laissez reposer 30 minutes.
Faites chauffer votre poêle à feu vif. Huilez-la légèrement puis versez une louche de pâte, placez-y quelques myrtilles. Lorsque des bulles commencent à apparaître, retournez le pancakes. Répétez la même opération jusqu'à épuisement des ingrédients.
I love brunch, it's so nice to be able to have a nice long breakfast
with all kinds of delicious products, and it's so nice to take some
time!
So today, I present to you another recipe of pancakes, fluffier because of the buttermilk, and I made them with tasty blueberries, which is divine because they explode in your mouth... So yummy!!
My advice: if you want the pancakes to be even fluffier, you can prepare the batter the night before and put it in the fridge.
Ingredients (for 8 pancakes):
-1,5 cups of buttermilk
-2 cups of flour
-7 oz. of fresh blueberries
-2 eggs
-1/3 cup of sugar
-3 tablespoons of melted butter
-1 tablespoon of baking powder
-1/2 teaspoon of baking soda
-1/4 teaspoon of salt
In a salad bowl, mix together the flour, the sugar, the baking powder, the baking soda and the salt.
In a bowl, beat the eggs and add them to the previous batter. Stir in the buttermilk and the melted butter. Beat carefully (by hand) until the ingredients are homogeneous (but don't beat more).
Let it rest for 30 minutes.
Heat the frying pan on a high heat. Oil it and pour 1 ladle of dough, add some blueberries. When bubbles start to appear, turn the pancake. Repeat until you don't have any dough left.
So today, I present to you another recipe of pancakes, fluffier because of the buttermilk, and I made them with tasty blueberries, which is divine because they explode in your mouth... So yummy!!
My advice: if you want the pancakes to be even fluffier, you can prepare the batter the night before and put it in the fridge.
Ingredients (for 8 pancakes):
-1,5 cups of buttermilk
-2 cups of flour
-7 oz. of fresh blueberries
-2 eggs
-1/3 cup of sugar
-3 tablespoons of melted butter
-1 tablespoon of baking powder
-1/2 teaspoon of baking soda
-1/4 teaspoon of salt
In a salad bowl, mix together the flour, the sugar, the baking powder, the baking soda and the salt.
In a bowl, beat the eggs and add them to the previous batter. Stir in the buttermilk and the melted butter. Beat carefully (by hand) until the ingredients are homogeneous (but don't beat more).
Let it rest for 30 minutes.
Heat the frying pan on a high heat. Oil it and pour 1 ladle of dough, add some blueberries. When bubbles start to appear, turn the pancake. Repeat until you don't have any dough left.
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