Blueberry Pancakes

Ingredients

• 200 g all-purpose flour
• 2 tsp baking powder
• 0.5 tsp baking soda
• 2 tbsp sugar
• 0.5 tsp salt
• 2 large eggs
• 300 ml buttermilk
• 3 tbsp melted butter
• 1 tsp vanilla extract
• 200 g fresh blueberries
• to serve maple syrup

Steps

1. 1

   Whisk together flour, baking powder, baking soda, sugar, and salt in a large bowl.

2. 2

   In a separate bowl, whisk eggs, buttermilk, melted butter, and vanilla.

3. 3

   Pour wet into dry. Fold gently until just combined — lumps are fine! Do not overmix.

4. 4

   Let batter rest 5 minutes while you heat the pan.

5. 5

   Heat a non-stick skillet over medium heat. Brush with butter.

6. 6

   Pour about 1/4 cup batter per pancake. Scatter blueberries on top.

7. 7

   Cook until bubbles form on surface and edges look set, about 2–3 minutes.

8. 8

   Flip once and cook 1–2 more minutes until golden.

9. 9

   Keep warm in a 90°C oven while cooking remaining batches.

10. 10

    Serve with maple syrup and extra fresh blueberries.