Lemon Blueberry Buttermilk Pancakes, fluffy, healthy and delicious, a great choice for breakfast or brunch to feed the whole family. These mini pancakes are made in a pancake pan, but they work as well in a regular frying pan too.
1 pancake pan (it can be replaced with a regular non-stick frying pan)
Ingredients
1cupself-raising flour
½teaspoonbicarbonate of soda
1egg
1cupbuttermilk
1 ½cupblueberries
lemon zest from one lemon
cooking oil spray
Instructions
In a large bowl, sift the flour, add the bicarbonate of soda and mix well.
In a separate jug, beat the egg well, add the buttermilk and mix.
Combine the dry ingredients with the wet ingredients, add the grated lemon and blueberries and use a spatula to mix everything into a thick batter.
Heat up the pancake pan on a low to medium heat, spray it with cooking oil spray, add one tablespoon of batter to each of the 4 circles, and leave to cook for 1 minute or until bubbles begin to form on the surface of the pancakes.
Carefully flip the pancakes, and leave to cook again for 1 minute or until golden.
Repeat with the remaining batter.
Serve the pancakes hot with honey or the syrup of your choice.
Video
Notes
Be careful not to overmix the pancake batter, as the pancakes might become rubbery. It is better to just stir to combine.