Blueberry Pancakes
These are the kind of indecently delicious, beautifully fluffy diner-style pancakes that you normally only see in movies. Slathered in yogurt, topped with juicy fresh blueberries, and dripping with maple syrup, these really are a thing of beauty.
Serves
Ingredients
For the pancakes
<item-todo-done>2 ⅓ tbsp caster sugar - 30g<item-todo-done><item-todo-done>1 tsp baking powder<item-todo-done><item-todo-done>½ tsp vanilla extract<item-todo-done><item-todo-done>4 tbsp sunflower oil - or vegetable oil<item-todo-done><item-todo-done> pinch of sea salt<item-todo-done><item-todo-done>150g blueberries - fresh or frozen<item-todo-done><item-todo-done>180ml plant-based milk<item-todo-done><item-todo-done>150g self raising flour<item-todo-done>
To serve
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Before you start
Preheat oven to 100°C and put a large plate inside to warm l Large non-stick frying pan over medium heat
Make the batter
- Put the flour, sugar, baking powder and salt into a bowl and mix to combine
- Slowly add the dairy-free milk and whisk to a smooth batter
- Stir in the vanilla and half the blueberries
- If you’re using frozen blueberries, leave the remaining berries out to thaw a little
Make the pancakes
- Add a tablespoon of the oil to the hot pan
- Spoon 4 heaped tablespoons of the batter into the pan, spacing them out evenly
- Cook for 3–5 minutes, until bubbles appear on top and the pancakes are browned on the bottom
- Flip and cook for another 3 minutes
- Transfer to the warm plate in the oven
- Repeat to use up all the pancake mixture
Time to serve
- Stack 2 or 3 pancakes on each plate
- Top each one with a spoonful of yoghurt and a scattering of berries
- Finish with a drizzle of maple syrup and a handful of toasted nuts, if using