Look no further because a steaming stack of perfectly soft, Blueberry Pancakes can be found right here! Weekends will never be the same again!
INGREDIENTS
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¾ cups milk
¼ cup butter melted
2 teaspoons pure vanilla extract
2 teaspoons lemon juice
1 large egg
1 ½ cups blueberries fresh or frozen, plus extra to serve
INSTRUCTIONS
Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla, lemon juice and egg.
Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Gently mix together until smooth (there may be a couple of lumps but that’s okay). Fold in blueberries.
Set the batter aside and allow to rest while heating up your pan or griddle.
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with a spoon.
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
