Name: Blueberry buttermilk pancakes
Prep time: 5 min
Cook time: 24 min
Total time: 29 min
Yield: 4
Ingredients: 1 3/4 cup (260g) plain flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 cup (55g) caster sugar; 1 1/2 cup (375ml) buttermilk; 2 eggs; 1/4 cup (60m|) melted butter, plus extra, for cooking; 1 cup (150g) frozen blueberries; maple syrup and low-fat yogurt, to serve

Blueberry buttermilk pancakes

Serves 4

Makes 8 Item

Prep

Cook

24M

Total

29M

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Ingredients

1 3/4 cup (260g) plain flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup (55g) caster sugar

1 1/2 cup (375ml) buttermilk

2 eggs

1/4 cup (60m|) melted butter, plus extra, for cooking

1 cup (150g) frozen blueberries

maple syrup and low-fat yogurt, to serve

Method

1.Sift flour, baking powder and salt into a large mixing bowl. Stir through sugar. In a jug, whisk together buttermilk, eggs and melted butter. Gradually stir into dry ingredients.

2.When ready to cook, fold blueberries into batter. Heat a little butter or oil in a frying pan on medium. Cook batter in 1/3-cup measures for 2-3 minutes, until bubbles form. Turn and cook for 2-3 minutes, until golden and cooked through. Repeat with remaining batter, using butter when necessary. Serve with maple syrup and yogurt.

Frozen blueberries may be replaced with other frozen or fresh berries.
Note

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