Look no further because a steaming stack of perfectly soft, Blueberry Pancakes are right here! Weekends will never be the same again!
2cupsall purpose | plain flour,(300 g | 21 oz)
1/4cupgranulated sugar,(60g | 2 oz)
1/4cupmelted butter,(60g | 2 oz)
2teaspoonspure vanilla extract
1 1/2cupsfresh or frozen blueberries,plus extra to serve
Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla, lemon juice and egg.
Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Gently mix together until smooth (there may be a couple of lumps but that's okay). Fold in blueberries.
Set the batter aside and allow to rest while heating up your pan or griddle.
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with a spoon.
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
Nutritional Information has been calculated per pancake.If using frozen blueberries, thaw slightly so they can easily break apart, then gently fold into batter. Don't over mix as the batter may turn blue.