Fluffy blueberry Pancakes
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 – optional
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.
- Before using stir an check the consistency of the batter. It should be thick but pourable! Add extra buttermilk is required.
- Heat the oil in a large non-stick frying pan, over medium/ low heat. Drop a tablespoon of the batter per pancake into the pan to make pancakes approx 5 cm across. Add a few blueberries on the top.
- Make 3 – 4 pancakes at a time and cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another 2 -3 minutes. Remove from the pan onto a serving dish. Cover with kitchen paper to keep warm while you use the rest of the batter.
