Turmeric + Blueberry Buttermilk Pancakes
Try this Turmeric Blueberry Buttermilk Pancakes recipe, or contribute your own.
Try this Turmeric Blueberry Buttermilk Pancakes recipe, or contribute your own.
- 1 1/2 teaspoon baking powder.
- 1/2 teaspoon baking soda.
- 1/4 teaspoon sea salt.
- 1/2 teaspoon turmeric ground.
- 2 teaspoons granulated stevia.
- 1 teaspoon vanilla powder.
- 1 1/2 cup white or wholemeal spelt flour.
- 1 1/2 cup buttermilk.
- 1 large egg.
- 40 g butter melted + extra to fry.
- 1/2 cup fresh or frozen blueberries.
- 100 g ricotta.
- 2 teaspoons rice malt syrup (optional).
- 1/2 cup fresh or frozen blueberries.
- 2 teaspoons granulated stevia.
- 1 teaspoon vanilla powder.
- 1 1/2 cup white or wholemeal spelt flour.
- 1 1/2 cup buttermilk.
- 1 large egg.
- 40 g butter melted + extra to fry.
- 1/2 cup fresh or frozen blueberries.
- 100 g ricotta.
- 2 teaspoons rice malt syrup (optional).
- 1/2 cup fresh or frozen blueberries.
- Carbohydrate 38.99 g
- Cholesterol 53.76 mg
- Fat 13.44 g
- Fiber 0.0280000004172325 g
- Protein 27.566 g
- Saturated Fat 8.34624 g
- Serving Size 1 1 recipe (966g)
- Sodium 1682.94 mg
- Sugar 38.9619999995828 g
- Trans Fat 0.74592 g
- Calories 383 calories
Step-by-step
- In a mixing bowl, combine the baking powder, soda, stevia, turmeric, vanilla and flour.
- In a seperate bowl, whisk together the buttermilk, egg and melted butter. Pour wet mixture into the dry ingredients and stir until just combined. Add in the blueberries and stir through gently.
- Heat a little butter in a large frying pan on medium heat and swirl to coat. Add in 1/4 cup of mixture into the pan and cook for 2-3 minutes until bubbles start to form. Flip and cook on the other side for a minute or until cooked through. Repeat with the remainder of the batter. This should yield about 10-12 small pancakes.
- Serve pancakes with fresh ricotta and a drizzle of rice malt syrup if you like.
Operating under the constraint of a batter that relies on the rapid leavening reaction between acidic buttermilk and alkaline baking soda means timing is everything once the wet and dry components meet. Spelt flour contains fragile gluten networks that tear easily when overworked, which explains why stirring only until the dry patches disappear is crucial to keeping the interior tender rather than dense and chewy. While ground turmeric imparts an earthy warmth and a vibrant golden hue without overpowering the batter, folding in the blueberries requires a gentle hand to prevent them from bursting and bleeding purple streaks throughout the mixture.
Managing Leftovers and Reheating
Surplus pancakes keep well in an airtight container in the refrigerator for up to three days or in the freezer for a month, provided they are separated by parchment paper to prevent sticking. Instead of using a microwave, which introduces steam and renders the exterior rubbery, reheat chilled pancakes in a toaster oven set to 350 degrees Fahrenheit for approximately four minutes to restore their initial crisp edges and soft centers.
