American Style Blueberry Pancakes
Suitable for freezing
150g plain flour
2 tbsp granulated sugar
1 tsp baking powder
½ tsp bicarbonate of soda
Large pinch of salt
250 ml buttermilk or use 120g plain yoghurt plus 120 ml semi-skimmed or skimmed milk
¼ tsp vanilla extract
Sunflower oil for greasing
2 tbsp maple syrup
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.