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Packed with antioxidants, blueberries make a brilliant breakfast pick to set yourself up before the busy day ahead.
Prep Time:
10 mins
Cook Time:
5 mins
Makes:
12 pancakes
Suitable for Freezing
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
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.
