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American 5

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 <ol> <li>Put the flour, sugar, bicarbonate of soda, baking powder and salt in a bowl. Add half the buttermilk, the egg and vanilla extract.</li> <li>Whisk everything together to make a batter. Add the remaining buttermilk and whisk until smooth.</li> <li>Add the blueberries and mix them into the batter gently. Try not to squash them.</li> <li>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.</li> <li>Flip over and cook for a further 1 to 2 minutes. Serve with maple syrup.</li> </ol>

American Style Blueberry Pancakes

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.

Nut Free

Vegetarian

: Prep Time: 10 mins
: Cook Time: 5 mins
: Makes: 12 pancakes
: Great for: Kids - 2-4 Years , Kids 4+ Years
: Suitable for Freezing

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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.