Blueberries add little bursts of juicy sweetness to these light and fluffy pancakes. All they need is a little butter, cream, ice cream or even yoghurt, and some hungry breakfast bellies.
- 1⅓ cups (175 g) white spelt flour
- 1 tbsp baking powder
- ¼ cup (55 g) caster (superfine) sugar
- 1 egg
- 1 cup (250 ml) milk
- 2 tsp vanilla extract
- 40 g unsalted butter, melted
- 1 cup (150 g) blueberries
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.
- Place the flour, baking powder and sugar in a big bowl and mix to combine, using a whisk.
- Break the egg into a medium jug. Add the milk, vanilla and melted butter and whisk to combine.
- Using a spoon, dig a well in the centre of the flour mixture. Pour the egg mixture into the well, then whisk it all together to make a smooth batter.
- Add blueberries and stir gently to combine.
- Heat a large, lightly greased non-stick frying pan over medium heat. Using a ladle or a cup, add about ¼ cup (60ml) of the batter to the pan for each pancake (you can cook 2–3 at a time, just leave yourself enough space for flipping). Cook pancakes for 1–2 minutes each side or until they’re golden, using a turner to flip them.
- Stack and serve the pancakes warm from the pan with some natural yoghurt, maple syrup and berries (or your own favourite toppings).