- Recipes
- Fluffy Blueberry Pancakes
Breakfast
Fluffy blueberry pancakes
Difficulty:
Easy
Prep time:
15 mins
Cooking time:
20 mins
Servings:
6
Ingredients
Dry
- 1 cup Plain flour
- 2 tbsp Caster sugar
- 2 tsp Baking powder
- 1/4 tsp Bicarbonate of soda
- Pinch of salt
Wet
- 1 Egg
- 2 tbsp Olive oil
- 3/4 cup a2 Milk® Full Cream
- 1 tsp Vanilla extract
- 1 tsp White vinegar
Add-ins
- 1 1/4 cups Fresh blueberries
To Cook and Serve
- Olive oil, for frying
- Maple syrup, to serve
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Directions
- In a large bowl, combine the flour, sugar, baking powder, bicarbonate of soda, and salt. Whisk to combine.
- In a separate bowl or jug, whisk together the egg, olive oil, a2 Milk® Full Cream, vanilla extract, and white vinegar.
- Pour the wet ingredients into the dry ingredients. Whisk until just combined. A few small lumps are fine. Do not overmix.
- Gently fold in the blueberries.
- Heat 1 tsp olive oil in a non-stick frying pan over medium-high heat. Reduce to medium if using a stove that runs hot.
- Pour 1/4 cup of batter into the pan for each pancake. Quickly spread into a circle about 10-12cm wide.
- Cook for 1 1/2 minutes until bubbles appear on the surface and the underside is golden.
- Flip with confidence. Cook for a further 1 minute until the centre springs back when gently pressed and the underside is golden.
- Transfer to a plate and keep warm. Repeat with remaining batter, adding more olive oil as needed.
- Stack pancakes on serving plates. Drizzle generously with maple syrup and serve immediately.
