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Blueberry buttermilk pancakes

Blueberry buttermilk pancakes
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Blueberry buttermilk pancakes

Ingredients

  • 1 ¾ cups (260g) plain flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup (55g) caster sugar
  • 1 ½ cups (375ml) buttermilk
  • 2 eggs
  • 2 tablespoons melted butter
  • 1 cup (150g) frozen blueberries (see tip)
  • Cooking oil spray
  • Maple syrup and low-fat yogurt, to serve
  • Makes 8 pancakes.
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Method

  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. Spray a frying pan with oil and heat on medium. Cook batter in 1/3-cup measures for 2-3 minutes, until small bubbles form. Turn and cook for another 2-3 minutes, until golden and cooked through. Repeat with remaining batter, using more butter when necessary. Serve with maple syrup and yogurt.
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