Ali Bilton • Apr 05, 2020
These are a great weekend treat, fluffy pillows of soft blueberries and sweet pancake batter.
I have used buttermilk and milk, but you can use any milk, I would not recommend skimmed milk, however. If you have a dairy allergy, use oil in the pancakes and a non dairy milk.
For vegan pancakes use oil instead of butter, non dairy milk, and 1tbsp baking powder.
Raspberries work well too, but blueberries become extra special in this as they burst with juice.
If you want, you can make these without fruit and have with bacon and maple syrup too.
You could also leave out the sugar, add spring onions or chives, then serve with cream cheese and smoked salmon-
The world is your pancake!!
150g plain flour
2 tbsp caster sugar
2 tsp baking powder
½ tsp bicarbonate of soda
85ml full fat milk
30g melted butter
1tsp cider vinegar
1tsp vanilla essence/½tsp vanilla bean paste
Extra melted butter for brushing the frying pan
Maple syrup for serving
Mix the flour, sugar, baking powder, bicarbonate of soda and salt together in a large bowl.
In a jug, mix together the egg, buttermilk, milk, melted butter and vinegar.
Whisk the wet ingredients into the flour mixture, continue until it is smooth.
Fold in most of the blueberries, save a few for serving.
Brush a non-stick frying pan with melted butter over a medium heat
Spoon a small ladleful of the blueberry batter into the pan and when it starts to cook push the sides back with a spatula to form a circle.
Cook until bubbles appear, then carefully flip and cook on the other side, it will take a couple of minutes to cook through.
Keep the pancakes warm inside a folded tea towel whilst you finish the rest of the batter.
Serve with the saved blueberries, maple syrup and some extra melted butter.