Clodagh’s ultimate fluffy blueberry pancakes
Clodagh’s whipping up the ultimate brunch - her fluffy blueberry pancakes. Using store cupboard ingredients, they’re the perfect breakfast dish for the whole family to enjoy.
Blueberry pancakes
makes 12
Ingredients
150g/1 cup plain flour
1 tsp baking powder
1 tsp baking soda
2 tbsp caster sugar
175ml milk
1 tbsp lemon juice or white wine vinegar
1 egg, separated
250g fresh blueberries
2 tbsps butter melted and an extra tbsp butter to cook the pancakes
Method
1. Place the flour, baking powder, soda, pinch of salt and caster sugar into a mixing bowl and stir.
2. Stir the milk and lemon juice in a bowl or jug, and leave this for 10 minutes, so it will turn into buttermilk! Then whisk in one egg yolk, and the melted butter.
3. Whisk the egg white in a bowl until soft peak stage.
4. Pour the jug of wet ingredients into the flour and fold together using a wooden spoon or spatula.
5. Followed by the egg white and fresh blueberries. Don’t whisk as this will knock them fluffiness out of your pancakes!
6. Place a frying pan over a low/medium heat and melt a tbsp of butter. Then spoon the batter into the frying pan, making the pancakes as big or small as you want! Cook for 2 minutes and then turn and cook for 1 minute.
7. Serve with lots of maple syrup!!