I love brunch! Recipe: Blueberry Buttermilk Pancakes

I love doing brunch.

At my first restaurant, the Back Porch Café in the USA, we wouldn’t let people in the door unless they wore their favourite hat. The second restaurant, Blue Moon was more of “suck in your cheeks” type of restaurant brunch, it was a scene! There were always fun names for various dishes like Eggsclusive, Goosey Lucy, and our Hubba Hubba Tart, all worthy names.

Brunch recipe - blueberry buttermilk pancakes, suitable for team building and cooking classes

The most memorable brunch had to be at my restaurant in Key West, Florida called “The Rose Tattoo”, named after Tennessee Williams’s play. Tennessee himself was one of our frequent diners, along with Calvin Klein (whose first jean model, Romeo, was my roommate!). My bandana-wearing business partner had to have flowers as garnishes on all the plates. She insisted on garnishing one Sunday Brunch with oleander, which we told her is poisonous. She maintained that no one would try to eat a flower. Several hours later as one of our customers was having her stomach pumped, we just said, “We told you so”, and no more flowers made it onto plates there for a long time…

When I came to Australia and opened Rattlesnake Grill, we created the brunch I loved best – Gospel Music Brunch. We tagged it “Praise the Lord and Pass the Pancakes” because we had gospel singers in the restaurant, and people loved singing along. On the menu were Blueberry Buttermilk Pancakes, along with US southwestern style Huevos Motelenos amongst other wonders.

In celebration of brunch, and the end of a bountiful blueberry season in Australia, I’m sharing one of my favourite recipes. Try it before blueberry season ends in April! Let me know if you’d love to do a brunch cooking class, or pancake team building! Do you love brunch?

Blueberry Buttermilk Pancakes


1¼ cup all purpose flour

4 tsp baking powder

1/2 tsp salt

4 large eggs, separated

2 cups buttermilk

½ tsp crème of tartar

4 tbsp unsalted butter, melted and cooled

2 punnets blueberries, fresh

maple syrup, for serving



  1. In a large bowl whisk the flour, baking powder, and salt until blended.
  2. In a small bowl beat the egg whites until foamy.  Add the cream of tartar and beat until stiff peaks form.
  3. Add the yolk mixture to the flour mixture and mix lightly with a fork until the flour is moistened.  Stir in the butter. The batter will be lumpy; this is good, as overmixing produces tough pancakes.
  4. Add the whites and fold in with a rubber spatula.
  5. Heat a griddle or fry pan to hot enough to sizzle a drop of water.  Lightly butter it and pour on the batter in about 7 cm rounds.
  6. Quickly drop a few blueberries onto each pancake.
  7. Test for doneness by lifting the edge of each pancake with a metal spatula.  When golden brown on the bottom, turn over and cook 30 seconds on the other side.
  8. Remove pancakes to warm plates and keep warm in a low oven while cooking the remaining batter.
  9. Serve with more blueberries and maple syrup.

Makes about 22 pancakes, serving 6

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