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Blueberry Pancakes
These are the kind of indecently delicious, beautifully fluffy diner-style pancakes that you normally only see in movies. Slathered in yogurt, topped with juicy fresh blueberries, and dripping with maple syrup, these really are a thing of beauty.
Before you start
Preheat oven to 100°C and put a large plate inside to warm • Large non-stick frying pan over a medium heat
Ingredients
- 150g self-raising flour
- 2 ½ tbsp (30g) caster sugar
- 1 tsp baking powder
- good pinch of sea salt
- 180ml dairy-free milk
- 1⁄2 tsp vanilla extract
- 150g blueberries (fresh
- or frozen)
- 4 tbsp sunflower or vegetable oil
To serve
- 4 tbsp maple syrup
- 4 tbsp dairy-free yoghurt toasted nuts (optional)
Method
-
1.
Make the batter • Put the flour, sugar, baking powder and salt into a bowl and mix to combine • Slowly add the dairy-free milk and whisk to a smooth batter • Stir in the vanilla and half the blueberries • If you’re using frozen blueberries, leave the remaining berries out to thaw a little
Make the pancakes • Add a tablespoon of the oil to the hot pan • Spoon 4 heaped tablespoons of the batter into the pan, spacing them out evenly • Cook for 3–5 minutes, until bubbles appear on top and the pancakes are browned on the bottom • Flip and cook for another 3 minutes • Transfer to the warm plate in the oven • Repeat to use up all the pancake mixture
Serve • Stack 2 or 3 pancakes on each plate • Top each one with a spoonful of yoghurt and a scattering of berries • Finish with a drizzle of maple syrup and a handful of toasted nuts, if using
