Ingredients
- 220 grams blueberries, fresh
- 1 cup flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda (bi-carb)
- pinch salt
- 1 egg
- 40 grams melted butter, plus extra for cooking
- ¾ cup milk
- 1 teaspoon vanilla
- 1 teaspoon white vinegar
Instructions
- Add the flour, sugar, salt and baking powder and soda to a large mixing bowl and mix together.
- Add in the egg, butter, milk, vanilla and vinegar. Stir until just combined.
- Stir through the blueberries.
- Heat a large frying pan over medium heat.
- Add a tablespoon of butter to the heated pan and tilt the pan to coat it with the melted butter.
- Add 1/4 cups of batter to the pan at a time, being careful not too overcrowd the pan.
- Cook for about 2 minutes, until a few bubbles start to appear on the surface and the underside is golden.
- Flip the pancakes and cook for another minute, until the bottom is golden.
- Transfer to a plate and keep warm in the oven while you cook the remaining pancakes.
- Add in additional butter before adding the remaining batter.
There is something incredible about the moment you bite into a blueberry pancake, and you get a burst of blueberry through the mouth. Golden crispy edges, soft and fluffy on the inside, and filled with pockets of warm blueberries. Have I got your attention yet? Take these amazing blueberry pancakes and smother them with maple syrup and some melted butter and you have one amazing weekend breakfast or brunch.
Regular pancakes are typically made using flour, milk and eggs. These pancakes are made extra fluffy through the addition of the bicarb of soda. Of course, bicarb activates best with an acidic ingredient, which is why there is also a splash of vinegar in this recipe. You won’t taste the vinegar, but it helps with the end result to make these the most fluffy and amazing pancakes that you will ever eat.
Preparing the Pancake Batter
Preparing these blueberry pancakes is a very simple process and can be a great way of getting the kids involved in the kitchen. Start with a large mixing bowl and add in all your dry ingredients. Next, you add in all the wet ingredients and stir through. You want to stir until they are just incorporated, mix too much and you will get tough pancakes that may as well be used as a Frisbee.
Lastly, add your blueberries and stir through. This is best done last, otherwise you will find all the blueberries sink to the bottom of your batter mixture.
Frozen blueberries can also be used in the batter instead of fresh blueberries. If using frozen, add them directly from the freezer to the batter, no need to defrost them first.
Cooking the Blueberry Pancakes
These pancakes get their fluffiness from the gas created when the bicarb and vinegar react together. So, knowing this, it’s important to cook the pancakes once you have made the batter. If the batter is left to sit for too long before cooking, the batter is going to lose its ability to rise.
Take your pan and heat it over a medium heat. To the heated pan add a knob of butter. The butter will stop the pancakes sticking and give you that lovely golden exterior that makes the pancakes look so gorgeous. You can certainly use a canola oil instead of the butter but I personally don’t think it gives the same lovely result as what the butter does.
Try to add about 1/4 cup of batter to the pan at a time, and ensure you get a good amount of blueberries with each scoop. Don’t try to cook too many pancakes in the pan at a time. A crowded pan makes it hard to flip the pancakes. It also drops the temperature too much and will result in pancakes that aren’t crispy on the outside.
Cook the pancakes over a medium-low heat and flip them once they have a nice crispy golden brown to the bottom. The batter makes approximately 8 pancakes. Try cooking 2-3 pancakes at a time, adding in additional butter before cooking each additional lot.
Serving the Blueberry Pancakes
Keep the serving simple. Stack 2-3 pancakes on top of each other and then drizzle generously with some maple syrup. You could also serve accompanied with some cream, yoghurt or icecream on the side too. Or a knob of butter on top also goes nicely. Reserve a few extra blueberries to scatter on top when serving.
Not a fan of blueberries. Try substituting the blueberries for your favorite type of berries if you prefer. Otherwise try these orange and chocolate chip pancakes for a different pancake alternative.
