Sunday Blueberry Pancakes
2 teaspoons baking powder
1-2 teaspoons caster sugar
200 g / 7 ounces plain flour
Pinch of salt
300 g / 10.5 ounces Blueberries
1. If blending, place in the milk and eggs and blend until combined. Add in the flour, salt, sugar, and baking powder and blend until smooth. If you don’t have a blender, sieve the flour and the baking powder into a bowl, followed by the salt and sugar. Stir the mixture and make a well in the centre. Whisk together the milk and eggs and then gradually add to the dry mixture. Beat well until completely combined and the mixture is smooth. Leave for 15 minutes to rest.
2. Using a non-stick frying pan, brush a small amount of vegetable oil into the pan, and turn on to a medium high heat. Once hot, ladle in a small amount, about 1/2 a ladle.
3. Once you see the bubbles start to form it is time to turn over, before you do add a few blueberries.
4. Keep making the pancakes until you have a stack to present to the table, you can add a sprinkle of icing sugar or some maple syrup to taste.
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