Blueberry buttermilk pancakes
1 ¾ cups (260g) plain flour
1 tbsp baking powder
½ tsp salt
¼ cup (55g) caster sugar
1 ½ cups (375ml) buttermilk
2 tbsp melted butter
1 cup (150g) frozen blueberries (see tip)
Cooking oil spray
Maple syrup and low-fat yogurt, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Sift flour, baking powder and salt into a large mixing bowl. Stir through sugar. In a jug, whisk together buttermilk, eggs and melted butter. Gradually stir into dry ingredients.
When ready to cook, fold blueberries into batter. Spray a frying pan with oil and heat on medium. Cook batter in 1/3-cup measures for 2-3 minutes, until small bubbles form. Turn and cook for another 2-3 minutes, until golden and cooked through. Repeat with remaining batter, using more butter when necessary. Serve with maple syrup and yogurt.