Recipe

Blueberry buttermilk pancakes

Apr 29, 2014 2:00pm
  • 5 mins preparation
  • 24 mins cooking
  • Serves 4, Makes 8 Item
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Ingredients

Blueberry buttermilk pancakes
  • 1 3/4 cup (260g) plain flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (55g) caster sugar
  • 1 1/2 cup (375ml) buttermilk
  • 2 eggs
  • 1/4 cup (60m|) melted butter, plus extra, for cooking
  • 1 cup (150g) frozen blueberries
  • maple syrup and low-fat yogurt, to serve

Method

Blueberry buttermilk pancakes
  • 1
    Sift flour, baking powder and salt into a large mixing bowl. Stir through sugar. In a jug, whisk together buttermilk, eggs and melted butter. Gradually stir into dry ingredients.
  • 2
    When ready to cook, fold blueberries into batter. Heat a little butter or oil in a frying pan on medium. Cook batter in 1/3-cup measures for 2-3 minutes, until bubbles form. Turn and cook for 2-3 minutes, until golden and cooked through. Repeat with remaining batter, using butter when necessary. Serve with maple syrup and yogurt.

Notes

Frozen blueberries may be replaced with other frozen or fresh berries.

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