DESSERTS
Flippin' Good Blueberry Pancakes
If you want your pancakes even lighter, the best way to get that is to separate the eggs, mix the yolks in the with the batter and whip the egg whites until stiff.
HERO INGREDIENT
Blueberries

Benefits of blueberries can't be counted on one hand. They are known to ward off heart disease, be high in fiber, potassium and Vitamin C. The fiber in blueberries helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease.

3-4
SERVES
15 min
TIME
EASY
LEVEL
ADD TO RECIPE BOX
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Ingredients

Dry Ingredients:

2 ¼ cups all-purpose good quality flour

½ teaspoon salt

½ teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon cinnamon powder

¼ teaspoon ginger powder

3 tablespoons sugar

 

Wet Ingredients:

2 large organic eggs

1 ½ cup buttermilk

3 tablespoons warm melted butter

1 cup fresh blueberries

Vegetable oil

Honey- preferable vanilla infused! 

Icing sugar for décor

Method

1.    Mix all the dry ingredients together, and sieve into a large bowl.

2.    In a separate bowl, whisk the egg, and then add to milk and buttermilk and whisk again. Pour the wet ingredients into the dry ingredients and combine with a wooden spoon to form a batter. Stir in the melted butter - do not over mix, a little lumpy is good! Let mix sit for 5 minutes to rest.

3.    Heat a large frying pan, and add a little vegetable oil. Using a ladle pour a spoonful of the batter onto the pan. Dot 8-10 blueberries on top of the batter and cook for 2-3mins. When air bubbles start to bubble to the surface, flip over the pancake and cook the other side for a further minute.

4.    Stack up your required amount over pancakes on a plate and drizzle with honey and extra blueberries. Add a sprinkling of icing sugar for that extra touch.

Take note! This recipe doesn't require any spices.
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