American Style Blueberry Pancakes

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

1 egg

¼ tsp vanilla extract

200g blueberries

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.

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