Simmering Saturdays: Extra Fluffy Blueberry Pancakes
Extra Fluffy Blueberry Pancakes
Ingredients
- 1 1/2 cups (225g) blueberries, fresh or frozen
- Butter for pan
DRY:
- 1 cup flour, plain / all purpose
- 2 tbsp white sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
WET:
- 1 egg
- 30g / 2 tbsp melted butter, unsalted
- 3/4 cup milk, any fat % or non dairy
- 1 tsp vanilla extract
- 1 tsp white vinegar – don’t worry, you won’t taste it (activates the baking soda, giving the pancakes extra rise)
SERVING:
- Softened butter
- Maple syrup
Instructions
PANCAKE BATTER
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Whisk Dry ingredients.
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Add Wet ingredients, whisk until just incorporated. Stir through blueberries.
COOK
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Melt about 1 tsp butter in a non stick skillet over medium high heat (medium if strong stove).
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Dollop a heaped 1/4 cup into the skillet, quickly nudge into a circle about 10 – 12 cm / 4-5″ wide (smaller = thicker).
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Cook for 1 1/2 minutes until a few bubbles appear and underside is mostly golden.
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Flip with confidence. Cook a further 1 minute – poke centre, should spring back, underside should be golden.
KEEP WARM & SERVE
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Transfer to rack and keep warm in 100C/200F oven in single layer (do not stack). Or get 2 pans going (won’t need to keep warm)
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Repeat with remaining batter, using extra butter as required.
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Serve with copious amounts of maple syrup and softened butter.
