Fluffy Blueberry Pancakes
These are super fluffy, studded with fresh blueberries that turn jammy when pan-fried, and drenched in maple syrup. What more could you want for the ultimate Sunday breakfast? I made mine with gluten-free flour, but these can be made with all-purpose flour too. Pan fry them until golden, then add the iconic pad of butter on top.
Ingredients:
¾ cup whole milk
2 tbsp white vinegar
1 cup gluten-free flour (or use all-purpose flour)
2 tbsp sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 egg
2 tbsp butter (melted)
1 ½ cup fresh blueberries
Method:
In a small bowl, combine the milk and vinegar to create buttermilk. Leave this to curdle for 5 minutes.
In the meantime, to a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Mix to combine.
Once the milk has curdled, add it to the dry ingredients along with the egg and butter. Whisk until smooth. The batter will be quite thick (this is perfect).
Add in your blueberries and use a spoon to mix them through the batter.
Melt some butter in a pan on low-medium heat, then spoon about 2 tablespoons worth of batter per pancake. Smooth the top so that the batter will cook evenly. Cover with a lid and allow to cook for about 2 minutes.
Once the one side is golden, flip with a spatula, then cover again with a lid and cook for another 2 minutes or until the middle is set.
Serve with a generous drizzle of maple syrup and a pad of butter. Enjoy!