The tender pancakes are a canvas for the vibrant blueberries, creating a picturesque dish that’s as pleasing to the eye as it is to the palate. With each bite, experience the perfect balance of sweet and savoury, the softness of the pancake against the slight pop of the berry, all brought together by a hint of vanilla whispering through the warmth.
Ingredients:
- 1 cup fresh blueberries
- 1 cup flour
- 3/4 cup milk
- 2 tablespoons melted butter, plus extra for the pan
- 1 egg
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Method:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together the egg, milk and white vinegar.
Add the wet ingredients to the dry, stirring until just combined.
Fold in the melted butter.
Gently fold in the blueberries.
Heat a frying pan over medium heat and grease with butter.
Drop 1/4 cup of batter per pancake onto the pan.
Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
