Fluffy Buttermilk Blueberry Pancakes
Thick, tender pancakes studded with jammy blueberries and stacked high with maple syrup. A slow weekend breakfast.
Ingredients
- Plain flour250 g
- Baking powder2 tsp
- Bicarbonate of soda1/2 tsp
- Caster sugar2 tbsp
- Buttermilk400 ml
- Eggs2 pc
- Butter40 g
- Blueberries150 g
- Maple syrup4 tbsp
Method
- 01
Whisk the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt together in a large bowl.
- 02
Whisk the buttermilk, eggs and 30 g melted butter in a jug, pour into the dry ingredients and stir briefly until just combined, leaving a few lumps, then rest for 5 minutes.
- 03
Heat a large non-stick pan over medium heat and brush it with a little of the remaining butter, then add 3 tbsp batter per pancake and dot each with blueberries.
- 04
Cook for 2 minutes until bubbles appear and the edges look set, flip and cook for 1-2 minutes more, keeping finished pancakes warm in a 100C oven while you cook the rest.
- 05
Serve in stacks with maple syrup and any remaining blueberries.
Cook with what you have.
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