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2 cups self-raising flour 1 tsp baking powder ¼ cup caster sugar 2 eggs 1 tsp vanilla extract 2 cups buttermilk 50g butter, melted, plus extra to cook whipped cream or natural yoghurt, to serve Blueberries in Syrup (optional) ¼ cup caster sugar 1-2 tbsp orange juice or juice from defrosted blueberries 1 tbsp cornflour 1 tbsp water 2 cups fresh or frozen blueberries
© Annabel Langbein Media
Blueberries in Syrup (optional)
To make Blueberries in Syrup, place sugar and juice in a pot and bring to a boil, stirring until sugar dissolves. Stir cornflour into water and add to the syrup along with the blueberries. Cook until lightly thickened (about 2 minutes). Set aside while cooking the pancakes. Reheat to serve.
To make pancakes, whisk together eggs, buttermilk and vanilla in a mixing bowl, then whisk in flour, sugar and baking powder and sugar. Add butter and whisk until smooth. Leave to stand for 10 minutes before cooking to allow the gluten to relax.
Melt a little extra butter in a heavy-based frypan. When it is hot and bubbling, drop in about a quarter cup batter from the end of a spoon. Cook over a medium heat until bubbles form on the surface (2-3 minutes) then flip to cook the other side. Transfer to a rack. Repeat to use all the batter. Serve in a stack topped with Blueberries in Syrup, if desired.
Don't panic if you don't have buttermilk – just use milk, but stir in a tablespoon of lemon juice or white vinegar for each cup of milk and allow to sit at room temperature for 10 minutes.
Dropping the pancake batter into the pan from the end of a spoon helps create a uniform round shape.
If you don't have blueberries, serve your pancakes with bacon, bananas and maple syrup, or just sugar and lemon juice.
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