Description
Light and fruity pancakes, perfect for breakfast!
Ingredients
- ½ cups All-purpose Flour
- 1 Tablespoon Caster Sugar
- 1 teaspoon Baking Powder
- 1 Egg
- ½ cups Buttermilk
- ¼ teaspoons Vanilla Extract
- ½ cups Blueberries
- 1 Tablespoon Butter, For The Skillet
- Handful Of Strawberries To Garnish (optional)
Preparation
Makes about 6-8 pancakes. Preheat the oven to 200 C.
Place the flour, sugar and baking powder into a medium sized bowl and mix to combine.
Place the egg, buttermilk and vanilla extract into another bowl and whisk together lightly. Pour the wet ingredients into the dry and whisk until just combined. Add in the blueberries and mix.
Leave the batter to rest for 5 minutes. Place a skillet on a medium heat. Once the skillet is hot, place in the butter to melt. Using a cookie scoop, pour scoops of the batter into the skillet fitting in as many pancakes as your skillet will hold. Don’t worry about fitting them all in, cook them in batches. Cook for about 2-3 minutes on each side until golden brown.
Place the cooked pancakes on a baking tray and into the oven to keep warm whilst you cook the remaining batter.
Quarter your strawberries if you’re using them for garnish. Once all the pancakes are cooked, serve warm topped with strawberries and plenty of maple syrup!
Recipe adapted from the Joy the Baker Cookbook.
