American Style Blueberry Pancakes are light and fluffy and make a brilliant breakfast or brunch idea to set yourself up before a busy day. These are a favourite in North America and the blueberries are packed full of antioxidants and so really healthy and yummy too. These pancakes also make a great alternative on Pancake Day instead of the usual French style crêpe pancakes.
Ingredients
150 g plain flour
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 large pinch of salt
250 ml buttermilk or
120 g plain yoghurt plus
120 ml milk
1 egg
1/4 tsp vanilla extract
200 g blueberries
sunflower oil for greasing
2 tbsp maple syrup
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 large pinch of salt
250 ml buttermilk or
120 g plain yoghurt plus
120 ml milk
1 egg
1/4 tsp vanilla extract
200 g blueberries
sunflower oil for greasing
2 tbsp maple syrup
Method
- Put the flour, sugar, bicarbonate of soda, baking powder and salt in a bowl. Add half the buttermilk, the egg and vanilla extract.
- Whisk everything together to make a batter. Add the remaining buttermilk and whisk until smooth.
- Add the blueberries and mix them into the batter gently. Try not to squash them.
- Lightly oil and heat a non-stick frying pan. Drop in 2 tbsp batter per pancake. Cook for 1 ½ – 2 minutes, until golden underneath and bubbling on top.
- Flip over and cook for a further 1 to 2 minutes. Serve with maple syrup.
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