Blueberry Pancakes
Homemade pancakes are one of those breakfasts that make the day start on a happier note! Fluffy, golden and filled with juicy blueberries, they are perfect for a relaxed weekend breakfast or a special brunch with family and friends.
Ingredients
- 2 large eggs
- 500 ml whole milk
- 1 tsp vanilla extract
- 4 Tbsp granulated sugar
- ½ tsp salt
- 50 grams melted butter
- 350 grams self-raising flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 80 blueberries (approximately) fresh or frozen
- Maple syrup for serving
- Fresh fruit for serving
Instructions
- Lightly beat the eggs in a bowl. Add the milk, vanilla, sugar, salt and melted butter and mix well. Add the flour and stir to combine. Leave the batter to rest for 30 minutes (see note).
- Add the baking powder and bicarbonate of soda to the batter and mix well.
- Place a small frying pan, preferably non-stick, over medium heat. Pour approximately ¼ cup of the pancake batter into the pan. Scatter about 10 blueberries over the surface. Once bubbles start to appear on the pancake, flip it over and cook for approximately 1 more minute. Repeat the process until all the batter has been used.
- Serve the pancakes with maple syrup and fresh fruit.
Notes
- At this stage, the batter can be stored in the refrigerator for up to 24 hours.
- Allowing the batter to rest for 30 minutes will make the pancakes fluffier. However, if you are short on time, you can proceed directly to cooking the pancakes.