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24 Sep 2017


By Gracie Carroll

What To Make: Blueberry Buttermilk Pancakes from ONE Restaurant

By Edit Seven

blueberry buttermilk pancake from ONE Restaurant

Who doesn’t love a good breakfast pancake? On top of it being easy to make (its ingredients are already pantry staples), fluffy and flavourful pancakes are also already heaven on earth. But, top it off with sweet blueberries and savoury cream cheese? Chef’s kiss! Oh, you’ve done that before? Well, you haven’t made it like how ONE Restaurant does it! Their pancake recipe just takes the breakfast pancake game a notch higher!

Interested? Keep reading to find out how they make their signature blueberry buttermilk pancake recipe!

Blueberry Buttermilk Pancake Recipe

What You Need:

Pancake Batter

3 cups all-purpose flour

3 tablespoon white sugar

1 1/2 teaspoon baking soda

3 teaspoon baking powder

1 teaspoon salt

3.5 cups buttermilk

3 eggs

1/2 cup butter

Blueberry Compote

1 pint blueberries

1/4 cup orange juice

1/4 cup white sugar

1 lemon, freshly squeezed

Vanilla Cream Cheese

1 cup cream cheese

1 tablespoon vanilla bean paste

1/4 cup icing sugar

1 lemon, zested

2 to 3 pieces Graham cookies

What to Do:

Add all the ingredients of the vanilla cream cheese in a mixing bowl. Let it sit at room temperature until ingredients soften.

In a separate medium saucepot, add all the ingredients of the blueberry compote.

Cook over medium heat until mixture has reduced by 3/4 and blueberries have broken down.

Set aside and keep warm.

Check back on the vanilla cream cheese ingredients. Mix them well until everything is smoothly incorporated.

Place in the fridge until ready to use.

Next, take the graham crackers and mash them using your hands or a mortar and pestle, until they’re chunky crumbs. Set aside.

To make the pancake batter, combine flour, sugar, baking powder, baking soda, and salt in a large bowl.

In a separate bowl, beat together the buttermilk, eggs, and melted butter.

Heat a lightly buttered nonstick frying pan over medium heat.

While the pan is heating, add the wet mixture to the dry mixture and lightly mix together — do not over mix!

Using a ladle, add the batter in medium circles to the frying pan. Cook pancake until lightly browned on the first side and as the bubbles come through. Flip and lightly brown on the other side.

To serve, layer pancakes together, and pour Blueberry Compote. Top with the Vanilla Cream Cheese mixture and crushed graham crackers.




(This pancake recipe was originally featured in TravellingFoodie.net)

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