Fluffy blueberry Pancakes (Aga)

Fluffy blueberry Pancakes (Aga)

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Course Aga, Dessert
Cuisine American, Irish
Servings 4


  • 1 bake-o-glide liner optional


  • 300 g plain flour
  • 1 tsp baking powder
  • 3 eggs
  • 400 ml buttermilk more if the batter is too thick
  • 2 tbsp. butter melted - optional
  • 1 tsp sunflower oil for frying
  • 200 g blueberry or other fresh berries


  • Mix together the flour, baking powder and a pinch of salt in a large bowl.
  • Beat the eggs, make a well in the centre of the dry ingredients and whisk in the egg adding the buttermilk as you whisk until a thick smooth batter is achieved. Mix in the melted butter.
  • Cover with cling film and rest for 1 hour or overnight if possible, in the fridge.
  • preheat the simmering stovetop.
  • Before using, stir and check the consistency of the batter. It should be thick but pourable! Add extra buttermilk if required.
  • place the bakeoglise on the stove top or else ensure the stove top is brushed and clean of residue ( alternatively, Heat some oil in a large non-stick frying pan.)
    Drop a tablespoon of the batter per pancake onto the stovetop to make pancakes approx 5 cm across or so. Add a few blueberries on the top.
  • Make 3 – 4 pancakes at a time and cook for about 3 minutes until small bubbles appear on the surface of each pancake, then turn and cook for another 2 -3 minutes. Remove from the stovetop onto a serving dish. Cover with kitchen paper to keep warm while you use the rest of the batter.
  • enjoy while warm. if the simmering oven is on, you can keep the pancake warm in this oven.
Keyword Aga cooker, brunch, irish, Kevin Dundon, pancake

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