The perfect accompaniment to Canada's famous maple syrup, blueberry pancakes are so popular in Ontario that they have their own carnival, the annual Barrie Hills Farms Blueberry Pancake Festival. Crisp salty bacon is the perfect foil for the sweet syrup.
- 435 ml (1¾ cups) buttermilk
- 1 egg
- 30 g unsalted butter, melted
- 2 tsp vanilla extract
- 225 g (1½ cups) plain flour
- 55 g (¼ cup) caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ cup fresh or frozen blueberries
- crisp bacon, butter and maple syrup, 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.
Whisk together buttermilk, egg, butter and vanilla. Place flour, sugar, baking powder, bicarbonate of soda and ¼ tsp salt in a bowl and make a well in the centre. Pour in buttermilk mixture and whisk until combined but a little lumpy. Stand for 15 minutes, then stir in blueberries.
Heat a large frying pan over medium heat. Lightly grease, then pour in ¼ cup batter. Cook for 3 minutes or until bubbles appear on the surface. Flip, and cook for a further minute or until base is golden and pancake is cooked through. Transfer to a wire rack and cover with a clean tea towel to keep warm. Repeat with remaining batter.
Serve with crisp bacon, butter and maple syrup.
As seen in Feast Magazine, Issue 14, pg94.
Photography by Jason Loucas