Blueberry Pancakes with Maple Syrup
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Shopping List
- 125g (4 1/2 oz) all purpose flour
- 3 tbsp sugar
- 1 tsp bicarbonate of soda
- 1 egg
- 40g (1 1/2 oz) buttermilk
- Grated rind of 1 lemon
- 250g (9 oz) blueberries
- Vegetable oil for frying
- Maple syrup to serve
Instructions
Place the flour, sugar and bicarbonate of soda in a bowl and mix together
Whisk together the egg, butter and buttermilk in a separate bowl
Pour the wet ingredients into the dry and mix well until smooth
Gently stir the lemon rind and the blueberries into the batter, keeping a few blueberries aside to serve
Heat a frying pan and wipe with a little oil. Pour spoonfuls of the batter into the pan and cook for 1-2 minutes on each side, using a palette knife to turn them over, until golden. Cook in batches, keeping them warm until you have used all the batter
Serve the pancakes drizzled with maple syrup to taste
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