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Blueberry Pancakes

blueberry pancakes

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 pancakes

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.