Thursday, May 17, 2012

Blueberry Buttermilk Pancakes


1 cup self-rising flour
1 egg, lightly whisked
2 cups buttermilk
1 cup fresh blueberries
maple syrup


Sift the flour to remove any clumps into a large bowl. Make a well in the center of the flour and add the egg and buttermilk. With a fork, mix this together until just combined.
Heat a non-stick frying pan over medium heat and brush it with the melted butter. Pour three 2 tbsp portions of the batter in the skillet. Place a few blueberries over each of the pancakes. Allow to cook for 2-3 minutes, or until bubbles appear in the top of the pancakes. Flip them and cook for a few minutes or until they are golden brown.
Transfer the cooked pancakes to a plated and cover them with foil to keep warm. Repeat this process with the remaining batter three more times to make 12 blueberry pancakes.
These can be served with blueberries, maple syrup and butter. 


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