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Blueberry buttermilk pancakes

  • 0:05 Prep
  • 0:20 Cook
  • 4 Servings


  • 150g (1 cup) self-raising flour
  • 1 egg, lightly whisked
  • 500ml (2 cups) buttermilk
  • Melted butter, to grease
  • 125g punnet fresh blueberries
  • Pure maple syrup, to serve
  • Butter (optional), to serve


  • 1
    Sift the flour into a large bowl. Make a well in the centre. Add egg and buttermilk. Use a fork to mix until just combined.
  • 2
    Heat a large non-stick frying pan over medium heat. Brush with melted butter. Pour three 2-tablespoon portions of the batter into the pan. Arrange a few blueberries over the surface of each. Cook for 2 minutes or until bubbles appear on the surface. Turn and cook for 2 minutes or until golden. Transfer to a plate. Cover with foil to keep warm. Repeat, in 3 more batches, with blueberries and remaining batter to make 12 pancakes.
  • 3
    Serve with any remaining blueberries, maple syrup and butter, if desired.

Source: taste.com.au


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