If you’re suffering from a case of the winter blues, then wake yourself up with a somewhat healthy dose of blueberry pancakes. Nothing will help you get out of bed in the morning than the smell of fresh pancakes on the stove served with sticky maple syrup.
Plus it’s the perfect way to start testing out your pancake recipes in preparation for Shrove Tuesday. Happy flipping!
Serves: 6
What You’ll Need:
- 300g self-raising flour
- 60g sugar
- 1 tbsp baking powder
- tsp bicarbonate of soda
- tsp salt
- 2 eggs
- 150ml milk
- 300ml buttermilk
- 1 tsp vanilla extract
- tsp almond essence
- 60g unsalted butter, melted
- 100g blueberries
What To Do:
- Preheat the oven to 160°C/Gas 3. Sift all the dry ingredients together in one bowl. Whisk the eggs, milk, buttermilk, vanilla extract and almond essence together in another bowl, then add them to the dry ingredients. Whisk until smooth, then add the melted butter and continue to whisk until thoroughly mixed in. Carefully fold in the blueberries.
- Grease a non-stick pan with non-stick spray or brush with vegetable oil. Drop in large spoonfuls of the batter and cook in the oven for about 8 minutes until golden in colour. You can also cook these pancakes on top of the stove but they cook more evenly in the oven.
Recipe from www.tomskitchen.co.uk
Top Tip:
Optionally melt an extra hunk of butter over medium heat. Add 4tsp of brown sugar and cook for 2 to 3 minutes or until sugar dissolves. Add 50ml of Ron Zacapa rum and continue cooking for 2 minutes until a smooth syrup develops. Drizzle sauce over once pancakes once pancakes are golden in colour.