- Eggs 6 large • 130 kcal
- Milk 1 cup • 49 kcal
- all-purpose/plain flour 1 cup
- Salt 1/2 teaspoon • 1 kcal
- butter, melted 2 tablespoons
- Butter 1/2 cup, cubed • 717 kcal
- Sugar 1-1/2 cups • 470 kcal
- Buttermilk 3/4 cup
- Corn syrup 2 tablespoons
- Baking soda 1 teaspoon
- Vanilla Extract 2 teaspoons
- Confectioners/icing sugar
- Fresh blueberries, optional
These fluffy yet filling pancakes make an excellent breakfast or brunch dish on a cold winter’s morning. Teamed with a sweet buttermilk syrup and fresh fruit, this dish is a winner.
They are amazingly simple to make, yet are certain to please a crowd. You can even switch things up and make a savory version!
Preheat oven to 400°F/180C fan/gas mark 6. Place first four ingredients in a blender and process just until smooth.
Pour melted butter into a 13×9-in. baking dish; tilt dish to coat.
Add batter and bake uncovered, until pancaked is puffed up and golden brown, about 20 minutes.
Meanwhile, place butter, sugar, buttermilk, corn syrup and baking soda in a small saucepan and bring to a boil. Cook, uncovered, 7 minutes. Remove from heat and stir in vanilla.
Remove pancake from oven. Dust with confectioner’s sugar, and serve immediately with syrup and, if desired, fresh blueberries.
For a more nutritious version, fill it with sautéed fresh fruit and a dusting of confectioners’ sugar. Omit the syrup, or use some fresh runny honey instead.
Make a savory version with some leftover cubed turkey or chicken, gravy and herbs.