Blueberry Buttermilk Pancakes with Zesty Whipped Orange Butter.

These are delicious for a special weekend breakfast, or for those times when only pancakes will do.

Butter:
4oz/113g room temperature butter
1tbs icing sugar
Zest of 1 clementine or small orange
1tbs freshly squeezed juice from the clementine or orange
Pinch of cinnamon – optional

Mix all the ingredients together using an electric whisk until completely whipped.

Pile onto greaseproof paper and roll into a sausage, twisting the ends to secure. Refrigerate until needed.

Pancakes:
2 eggs – separated
1 ½ cups/210g plain/all-purpose flour
¼ cup/50g sugar
1 ½ teaspoons baking powder
½ tsp baking soda
½ tsp salt
½ cup/113ml buttermilk
½ cup/113ml whole milk
3tbs/43g melted butter – allowed to cool
1 cup/160g blueberries
Warm maple syrup for serving

Beat the egg whites until they stand in stiff peaks.

In another bowl, sift together the flour, baking powder, soda and salt and stir in sugar.

In another bowl or jug, beat the egg yolks, buttermilk, milk and melted butter together.

Add the egg mixture to the dry ingredients and stir until combined, but being careful not over-mix.  Fold in the egg whites.

Ladle the batter onto a hot greased griddle or heavy based pan and sprinkle the blueberries into the wet mixture.  When bubbles appear on the top, flip them over to cook the other side.

Serve with a slice or two of the zesty orange butter and warm maple syrup.

This recipe also works really well substituting the blueberries for any other berries or dried fruit such as raisins, cranberries, chopped apricots or apples