- For the garnish
- 4 Oranges
- 300 grams fresh Blueberries
- 1 Apple
- 1 Pear
- 2 tablespoons lemon juice
- Maple syrup (for serving)
For the batter: Melt butter at modest heat and let cool until lukewarm. Combine flour, baking powder and salt in bowl. Mix butter, buttermilk, eggs and sugar thoroughly using whorls of hand mixer. Stir in flour mixture and let rest for about 15 minutes.
Preheat oven to 60°C (approximately 140°F) and insert a large plate.
Heat butter in a large non-stick frying pan. Add a tablespoon of batter and cook over medium heat for 2-3 minutes on each side. Set finished pancakes on plate in oven to keep warm and repeat process until all batter is used.
When all pancakes are baked, peel oranges with a sharp knife and cut into slices. Rinse and core apple, cut into slices and mix with 1 tablespoon lemon juice. Rinse, quarter and seed pear, cut into slices and mix with 1 tablespoon lemon juice. Rinse blueberries and pat dry.
Arrange fruit and pancakes on plates, drizzle with a little maple syrup and serve immediately.