Buttermilk Blueberry Pancakes

Name: Buttermilk Blueberry Pancakes
Yield: Serves 6–8
Ingredients: 2 cups (10 oz/315 g) all-purpose (plain) flour; 1 tsp baking soda; 1 pt (8 oz/250 g) blueberries; 4 Tbsp (2 oz/60 g) unsalted butter, melted and cooled, plus more for brushing; 2 large eggs; 2 cups (16 fl oz/500 ml) buttermilk; 1 tsp salt; 2 tsp baking powder

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

I love the way summery blueberries burst in my mouth like little purple balloons.

Ingredients

2 cups (10 oz/315 g) all-purpose (plain) flour
2

Vegetarian
Summer
Breakfast

Method

In a bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, beat together the eggs and buttermilk. Pour into the dry ingredients and mix until a smooth batter forms. Fold in the 4 Tbsp melted butter and the blueberries.

Heat a large frying pan over medium-high