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

  1. Put the flour, sugar, bicarbonate of soda, baking powder and salt in a bowl. Add half the buttermilk, the egg and vanilla extract.
  2. Whisk everything together to make a batter. Add the remaining buttermilk and whisk until smooth.
  3. Add the blueberries and mix them into the batter gently. Try not to squash them.
  4. 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.
  5. Flip over and cook for a further 1 to 2 minutes. Serve with maple syrup.
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