Australian Table
Ingredients
Method
1.Sift flour with sugar, soda and salt into a bowl. Make a well in the centre. Combine buttermilk, milk, melted butter and egg in a jug. Stir milk mixture into flour mixture, to just combine. The batter should still be a little lumpy.
2.Heat a little of the extra butter in a non-stick frying pan on medium.
3.In batches, spoon 1/4-cup measures of batter into pan, leaving room to spread. Press five blueberries into each pancake. Cook 1 minute, until bubbles appear. Turn and cook for another minute, until golden. Repeat with remaining batter, adding more butter as needed. Transfer to a warm plate.
4.Top with remaining blueberries and drizzle with maple syrup to serve.
For a light, airy batter, always sift the dry ingredients for these pancakes. Make a well in the centre of the dry ingredients, add the liquid, then slowly draw dry ingredients into liquid, whisking until smooth. Don’t over mix, or the pancakes will be flat and dense.
Note
