Summary: Blueberry pancakes are classic but so often you need a second mortgage to afford the blueberries! I have used fresh as I found them on sale but feel free to use frozen. Now that I’ve made whipped butter, I just can’t have pancakes without it, I’ve put a link at the bottom for you.
Ingredients
- 2 cups SR flour
- 2 tblsp sugar
- 1/2 tsp salt
- 2 eggs
- 2 tblsp melted butter
- 2 cups buttermilk
- 2 (125g) punnets blueberries
Instructions
- Mix together all the dry ingredients and make a well in the centre.
- Beat eggs, butter and buttermilk together and add to dry ingredients, whisking until a smooth batter before adding the blueberries. Add a little more buttermilk if you want thinner pancakes.
- Pour the batter into medium hot buttered pan. Turn over when bubbles appear on the top and cook the other side until golden.
- Serve warm with whipped butter and maple syrup.
- Whipped butter recipe is here.
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