Perfectly pillowy and fluffy maple syrup and buttermilk pancakes, dusted with powdered sugar and dolloped with delicious homemade blueberry jam.
1. Firstly make the blueberry jam. Place the blueberries, maple syrup, lemon zest, lemon juice and cinnamon stick in a medium saucepan. Bring to a boil then lower heat and cook for 10-15 minutes until thickened. Once done set aside to cool slightly, remove the cinnamon stick and transfer the jam to a glass jar.
2. Meanwhile make the pancakes: place the dry ingredients in a large bowl and mix together. In a separate bowl, whisk the eggs together then add in the rest of the wet ingredients and whisk all together. Slowly pour the wet ingredients into the dry ingredients and combine until the batter is smooth.
3. Heat a large skillet over medium heat and add in about a tsp of coconut oil. Shift the pan to coat evenly with the oil then once hot enough ladle about 1/3-1/2 cup of pancake batter into the pan per pancake. Cook on medium heat for about 3 minutes then flip and cook a further 1-2 minutes or until golden brown on both sides. Add about 1/3 tsp of coconut oil more to the pan before the next batch.
4. Once the pancakes are cooked dust with some powdered sugar and serve with warm blueberry jam.
0 servings