Loading page…
Recipe video above. I like to make my blueberry pancakes a little thicker and fluffier than plain pancakes because the blueberries kind of weighs the batter down. To do this, use baking soda (bi-carb) to make them rise plus a smidge of vinegar which gives the baking soda a kick start. Don't worry, you can't taste it! Use fresh or frozen blueberries (don't thaw).
View original recipe on recipetineats.comWhisk Dry ingredients.
Add Wet ingredients, whisk until just incorporated. Stir through blueberries.
Melt about 1 tsp butter in a non stick skillet over medium high heat (medium if strong stove).
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)
Cook for 1 1/2 minutes until a few bubbles appear and underside is mostly golden.
Flip with confidence. Cook a further 1 minute - poke centre, should spring back, underside should be golden.
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)
Repeat with remaining batter, using extra butter as required.
Serve with copious amounts of maple syrup and softened butter.
No notes yet. Be the first to share your experience.