Characteristically light, fluffy, and delightfully fruity - these pancakes are a Sunday morning staple. Best served stacked high with syrup and extra fruit. Who could say no?
Preparation and cooking time
50g/1.7 oz butter + a little extra for frying
300ml/10.5 fl oz buttermilk
200g/7 oz pastry flour
1 tablespoon baking powder Pinch of salt
1 sachet vanilla sugar
150g/5.3 oz blueberries
Small bottle of maple syrup
Melt the butter in a pan.
Pour the buttermilk into a bowl, add the egg and beat well.
Add the melted butter.
In a different bowl, mix the flour with the baking powder, salt and vanilla sugar.
Gradually beat the flour mixture into the batter.
Mix 3/4 of the fresh blueberries into the batter.
Set the rest of the blueberries aside.
Heat a pancake pan over a medium heat.
Pour small ladlefuls of the batter into the hotpan, to form pancakes which are around 10cm in diameter.
Cook for 1 to 2 minutes on each side.
Serve the warm pancakes with the remaining blueberries and the maple syrup.