With Pancake Day fast approaching, we’re indulging in all things pancake with these amazingly fluffy, American style pancakes, loaded with juicy blueberries and served with a fresh blueberry syrup. Delish.
You Will Need:
- 1 cup self-raising flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tbsp sugar
- 1 large egg
- 2 tbsp melted butter
- 1 cup buttermilk (or sub. milk & 1tbsp lemon juice)
- 1/2 cup blueberries
For The Syrup
- 1/3 cup blueberries
- 3 tbsp maple syrup
- 1 tsp chia seeds
- 1/2 tsp vanilla bean paste
Mix the flour, salt, baking powder and sugar into a large jug. In a separate bowl beat the egg and mix in the buttermilk and melted butter. If you don’t have buttermilk you can substitute for cow’s milk and one tbsp lemon juice and let it sit for 5 minutes before adding to the egg.
Place a large frying pan on medium heat and add a little butter to the pan.
Pour the egg mixture and blueberries into the flour all in one go and stir quickly to combine. Do not over-stir, over-stirring activates the gluten in the flour and makes for rubbery pancakes.
Begin pouring batter into your hot frying pan – the pancakes are ready to flip when bubbles begin to form and pop on top. Meanwhile, gather your ingredients for the super quick blueberry syrup and chuck them into a blender or food processor and blend for a minute or so to create a smooth sauce – scraping down the edges as you go.
Serve hot pancakes with blueberry syrup, extra fresh fruit and enjoy!
Happy pancake day! Will you be making these?