Fluffy blueberry pancakes
These are a fab weekend treat! Makes 8-10 medium sized pancakes.
Brought to you by: Mortons Flour
Milling since 1835 Mortons Flour, part of Andrews Flour Mills since the early 1990s, are a Northern Irish household name.
{{ text }}
{{ Math.floor(minutes/60) >= 1 ? Math.floor(minutes/60) + ' hour' + (Math.floor(minutes/60) > 1 ? 's' : '') : null }} {{ Math.floor(minutes%60) }} minute{{Math.floor(minutes%60) > 1 ? 's' : null }}
Servings
4 portions
{{ new Date(seconds * 1000).toISOString().slice(11, 19) }}
Serves
{{ group.title }}
- {{ ((item.qty / initialServings) * servings).toFixed(2).replace(/\.00$/, '') }}{{ item.unit == 'tbsp' || item.unit == 'tsp' ? ' ' : null }}{{ item.unit }} {{ item.text }}
Ingredients
Temperature converter
Volume converter
Weight converter
Method
Step {{currentStep + 1}}: {{ currentStepTitle }}
{{ currentStepText | nl2br }}
Step 1
In a bowl, whisk together the flour and sugar.
Step 2
In a separate bowl, whisk together the egg, buttermilk and melted butter until foamy.
Step 3
Add the wet mixture into the dry mixture and whisk until just combined. Stir in the blueberries.
Step 4
Heat a large frying pan over a medium-high heat. Brush the pan lightly with vegetable oil or butter, or spray with non-stick cooking spray.
Step 5
For each pancake, drop a ladleful of batter onto the hot pan. Cook until bubbles rise on the top, the flip over and cook the second side until golden brown. Keep warm while you cook the remaining pancakes, adding extra oil, butter or cooking spray to the pan when necessary.
