It’s hard to beat blueberry pancakes with maple syrup. Try this yummy recipe.
Cooking 40min, easy
(1¾ cups) buttermilk
30 g unsalted butter, melted
2 tsp vanilla extract
225 g (11/2 cups) plain flour
55 g (1/4 cup) caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 cup fresh or frozen blueberries
crisp bacon, butter and maple syrup, to serve
1 Whisk together buttermilk, egg, butter and vanilla. Place flour, sugar, baking powder, bicarbonate of soda and 1/4 tsp salt in a bowl and make a well in the centre. Pour in buttermilk mixture and whisk until combined but a little lumpy. Stand for 15 minutes, then stir in blueberries.
2 Heat a large frying pan over medium heat. Lightly grease, then pour in 1/4 cup batter. Cook for 3 minutes or until bubbles appear on the surface. Flip, and cook for a further minute or until base is golden and pancake is cooked through. Transfer to a wire rack and cover with a clean tea towel to keep warm. Repeat with remaining batter.
3 Serve with crisp bacon, butter and maple syrup.