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    Blueberry Pancakes

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    Blueberry Pancakes

    Three or four of these make a filling breakfast, so this recipe feeds 4-6. Use a large pan to cut down cooking time.

    • Preparation time: 10 minutes
    • Cooking time: up to 30 minutes (6 minutes per batch)
    • Total time: 40 minutes 40 minutes

    Makes: 18


    • 200g plain flour
    • 2 heaped tsp baking powder
    • Pinch of salt
    • 75g caster sugar
    • 2 medium eggs, beaten
    • 1 x 284ml carton buttermilk
    • 50g butter, melted
    • 125g blueberries
    • Sunflower oil for frying


    1. Put a heavy, non-stick pan or flat griddle pan over a medium heat. Turn the oven on low. Sieve the flour, baking powder and salt together and stir in the sugar. Beat the eggs, buttermilk and butter together, pour into the dry ingredients and mix. Stir in the blueberries.
    2. Add a tiny drop of oil to the hot pan. Drop dessertspoons of the mix into the pan (you'll have to cook the pancakes in batches). Cook for about 3 minutes, until bubbles start to break on the surface and they're firm enough to flip. Flip and cook for 2-3 minutes more, until they feel springy when prodded. Transfer to the warm oven while you cook the rest. Serve hot with butter, jam or maple syrup.

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