Name: Blueberry Pancakes
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 300g Plain Flour; 60g Caster Sugar; 1 Tsp Baking Powder; ½ Tsp Bicarbonate of Soda; 250ml Whole Milk; 200ml Buttermilk; 2 Eggs; 200g Blueberries; Maple Syrup, To Serve

Blueberry
Pancakes

Blueberry Pancakes

Blueberry Pancakes. A classic. A dream. We've used buttermilk for a thick batter that yields incredibly fluffy pancakes. Drizzle with syrup and you're golden.

American Brunch

Sift your flour into a mixing bowl and add your sugar, baking powder and bicarbonate of soda. Whisk to combine.

Make a well in the middle of your dry mix and add your milk, buttermilk and eggs. Whisk the mixture until just combined. Do not overbeat the mixture, or you will have chewy pancakes. A few lumps are okay. Add your blueberries and gently stir to combine.

Heat a non-stick frying pan on a medium-high heat. Add a ladle of pancake batter and fry for 2 mins or until the top has started bubbling and firming up. Flip and cook for 2 mins on the other side. Keep warm and repeat with your remaining pancakes.

Serve in a stack with maple syrup.

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If you can’t get hold of buttermilk, you can make it yourself at home. Add 2 tbsp of lemon juice to 170ml of milk — it will thicken and curdle slightly, but that is what you want.

Serves

300 g

Plain Flour

60 g

Caster Sugar

1 tsp

Baking Powder

½ tsp

Bicarbonate Soda

250 ml

Whole Milk

200 ml