This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Mix the dry ingredients together in a large bowl. Make a well and whisk in the eggs, then add the buttermilk, regular milk and the melted butter. Stir to combine and if too thick, add some extra milk. You are aiming for a thick batter. Stir in the blueberries and leave to sit for a few minutes.
2.Heat a heavy-based pan to medium and add ½ tsp butter. Once sizzling, add large dollops of batter to pan. They will sit quite high but you can spread slightly with the back of a spoon. Cook until one or two bubbles appear on the upper surface, then flip gently. Cook until set in the middle – about 4-5 minutes.
3.Serve drizzled in maple syrup, honey or apple syrup.
Note
- It’s easy to make your own buttermilk. Add 2 tbsp lemon juice (or white vinegar) per 1 cup whole milk and leave to stand for 5-10 minutes until it thickens.
