Blueberry Pancakes
Ingredients
Pancake Batter
- 1 cup flour
- 2 tbsp castor sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1.25 cup buttermilk
- 1 large egg
- 1 tbsp unsalted butter, melted plus extra for frying
- 1/2 tbsp vanilla extract
- 1 cup Aussie Frozen Blueberries
Blueberry Syrup
- 1 cup Aussie Frozen Blueberries
Instructions
- In a medium bowl, mix together flour,sugar, baking powder, baking soda and salt.
- Pour buttermilk into a small bowl. Add the egg, melted butter and vanilla extract and whisk well until thoroughly combined.
- Add the wet ingredients to the dry ingredients and mix until just combined, being sure to not over mix. The batter should have small lumps.
- Heat up a large fry pan over medium heat and brush with melted butter. Scoop the batter, using a 1/4 cup measure (or tablespoon measure), onto the warm pan. Place a few blueberries one at a time on the pancake and cook for 1 to 2 minutes, until small bubbles form on the surface of the pancake, and then flip. Turn heat down to medium-low and cook on opposite side for about 1 minute, or until golden brown.
- Transfer cooked pancakes to a baking sheet and place in a warm oven or cover with foil. Proceed with the rest of the batter until you’re done. To make the blueberry syrup, gently simmer ingredients over a low heat for about 5 minutes, stirring occasionally.
- Serve pancakes with warm blueberry syrup.
Notes
Nutritional Information:
Note: Analysis does not account for the extra butter for frying.
| Recipe Analysis (per serve 92g) | |
| Energy (kJ/Cal) | 564/135 |
| Protein (g) | 3.6 |
| Fat – total (g) | 2.9 |
| Saturated Fat (g) | 1.6 |
| Carbohydrate – total (g) | 23.4 |
| Sugar (g) | 12.6 |
| Dietary Fibre (g) | 0.6 |
| Sodium (mg) | 240 |
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