Buttermilk pancakes with maple syrup and blueberries
A stack of light, fluffy buttermilk pancakes drizzled with maple syrup and topped with fresh blueberries for an easy brunch moment.
Equipment
- 2 bowls
- 1 measuring jug and spoons
- 1 frying pan
Ingredients
- 150 g self raising flour
- ½ tsp baking powder
- 30 g reduced fat spread (flora light), plus extra for frying
- 50 g caster sugar
- 1 egg, lightly beaten
- 300 ml buttermilk
- ½ tsp vanilla extract
- maple syrup
- fresh blueberries
Instructions
- In a bowl add the flour and baking powder, make a well in the centre and set aside.
- In a jug or bowl add the lightly beaten egg, buttermilk and vanilla extract and combine.
- In another bowl whisk together the spread and sugar, then gradually add the buttermilk mixture and stir together.
- Pour half the buttermilk mixture into the flour and mix together, then add the remaining half and mix until you have a smooth batter.
- Preheat the oven to 100°c. This is to keep you pancakes warm as you cook them.
- Melt some spread in a small frying pan, then add a dollop of batter to the centre of the pan and cook for around 2mins or until bubbles start to appear, turn over and cook for a further minute or until cooked through. Place on a heat proof plate and keep warm in the oven.
- Repeat until you have all your pancakes. Remove the stack of pancakes from oven, drizzle with maple syrup, arrange the blueberries and serve immediately.
- Optional: You could use any other berries or even adding a dollop of vanilla ice cream.