Buttermilk Pancakes

Ingredients

Instructions

1. 1

   In a medium bowl, whisk together the plain flour, baking powder, caster sugar, and fine salt until evenly combined. This helps distribute the leavening so the pancakes rise evenly.

2. 2

   In a second bowl or jug, whisk the buttermilk, egg, melted unsalted butter, and vanilla extract until smooth.

3. 3

   Pour the wet mixture into the dry ingredients and fold gently just until no dry streaks remain. A few small lumps are fine; overmixing will make the pancakes tough.

4. 4

   Heat a non-stick frying pan or griddle over medium heat. Add a little of the unsalted butter and let it foam lightly without browning.

5. 5

   Spoon the batter into the pan to make 4 pancakes. Cook for about 2 minutes, until bubbles appear on the surface and the edges look set. Scatter some blueberries over each pancake, then flip and cook for 1 to 2 minutes more until golden and springy in the centre. Adjust the heat if they colour too quickly.

6. 6

   Repeat with the remaining butter as needed until all the batter is cooked. Stack the pancakes on warm plates, top with the remaining blueberries, and serve immediately with maple syrup poured over.

Nutrition per serving

Notes

• •For extra fluffy pancakes, let the batter sit for 2 minutes while the pan heats, but this is optional if you need to stay within 15 minutes.
• •Do not press down on the pancakes after flipping; that forces out the air created by the baking powder.
• •A medium heat gives the best result: too hot and the outside burns before the centre cooks through.
• •Serve with extra butter or a spoonful of yogurt if you like, though this will change the nutrition.

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