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.
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Serves
4
Plain Flour
Caster Sugar
Baking Powder
Bicarbonate Soda
Whole Milk
Buttermilk
Egg
Blueberry
Maple Syrup
Serves
4
Plain Flour
Caster Sugar
Baking Powder
Bicarbonate Soda
Whole Milk
Buttermilk
Egg
Blueberry
Maple Syrup
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Step 1.
Sift your flour into a mixing bowl and add your sugar, baking powder and bicarbonate of soda. Whisk to combine.
Step 2.
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.
Step 3.
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.
Step 4.
Serve in a stack with maple syrup.
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