Fluffy Blueberry Pancakes are perfect served with Maple syrup!
150g (5oz/generous 1 cup) plain flour
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
50g (2oz/1/4 cup) caster sugar
150ml (5fl oz/generous 1/2 cup) buttermilk
25g (1oz/1/4 stick) butter, melted and cooled
100g (3 1/2oz) fresh or frozen (defrosted) blueberries
sunflower oil, for frying
Sift the flour, baking powder and bicarbonate of soda in to a large bowl, then stir in the sugar. Whisk the eggs, buttermilk or soured milk and melted butter together in another bowl, then pour into the dry ingredients, whisking all the time until you have a smooth batter. The batter is now ready to use or may be stored in the fridge overnight.
When you are ready to cook the pancakes, fold the blueberries into the batter. Place a large frying pan on a medium heat and oil it very lightly (I usually pour the oil onto a piece of kitchen paper and rub it on). Working in batches, drop large spoonfuls (about 50ml/2fl oz) of the pancake batter into the pan, spacing them apart to allow for spreading while cooking.
Cook on one side for 1–2 minutes until bubbles appear on the upper surface, then flip over with a fish slice or palette knife and cook on the other side for a further 1–2 minutes until golden brown on both sides. Repeat with any remaining mixture, keeping any cooked pancakes warm in a low oven (cover with foil) as you go.
Serve spread with a little butter and drizzled with maple syrup.