Fluffy blueberry Pancakes (Aga)
Equipment
- 1 bake-o-glide liner optional
Ingredients
- 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
Instructions
- 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.
