Extra Fluffy Blueberry Pancakes
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.97 out of 5 stars
(79)
Ingredients
6 servings
- 1 1/2 cups (225g) blueberries (, fresh or frozen (don't thaw) (Note 1)
- Butter for pan
- 1 cup flour (, plain / all purpose)
- 2 tbsp white sugar
- 2 tsp baking powder
- 1/4 tsp baking soda (aka bi carbonate soda/bi-carb) (Note 2)
- Pinch of salt
- 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 (Note 3)
- Softened butter
- Maple syrup
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Preparation
Step 1
Pancake Batter
Step 2
Whisk Dry ingredients.
Step 3
Add Wet ingredients, whisk until just incorporated. Stir through blueberries.
Step 4
Cook
Step 5
Melt about 1 tsp butter in a non stick skillet over medium high heat (medium if strong stove).
Step 6
Dollop a heaped 1/4 cup into the skillet, quickly nudge into a circle about 10 - 12 cm / 4-5" wide (smaller = thicker). (Note 4)
Step 7
Cook for 1 1/2 minutes until a few bubbles appear and underside is mostly golden.
Step 8
Flip with confidence. Cook a further 1 minute - poke centre, should spring back, underside should be golden.
Step 9
Keep warm & serve
Step 10
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)
Step 11
Repeat with remaining batter, using extra butter as required.
Step 12
Serve with copious amounts of maple syrup and softened butter.
Step 13
Save recipe for the next time?
