200g self-raising flour
50g light brown sugar
1 tsp baking powder
1 x 234ml pot of buttermilk
1 tsp vanilla extract
Pinch of salt
A little oil or butter for frying
Maple syrup and butter to serve
1 Put the flour, sugar and baking powder into a bowl.
2 Mix the egg and buttermilk together and pour into the dried ingredients.
3 Add the vanilla and salt and whisk until smooth.
4 Add the blueberries and fold into the mixture.
5 Heat a little oil or butter in a frying pan.
6 Fry the pancakes for about 2 to 3 minutes each side until lightly golden and puffy.
Serve warm with maple syrup and butter
The Carousel thanks Annabel Karmel for this buttermilk blueberry pancake recipe.