- Sift together flour, baking powder, bicarb and salt in a large bowl.
- In a large jug (or bowl, if you’re jugless) combine egg yolks and buttermilk until a creamy golden liquid forms. Pour this into the flour bowl slowly and stir until well combined and smooth.
- Whisk egg whites to stiff peaks (that’s when you can lift some out and it doesn’t wobble).
- Gently fold a little of the egg white mix into the batter using a figure-8 motion. Fold the rest of the whites in, being careful not to overmix the batter (the more you agitate it, the less fluffy your pancakes).
- Heat a pan for about 2-3 minutes on medium-high. Melt some butter into the pan, then use a ladle to pour even blobs of pancake batter into the pan. Turn the heat to medium.
- While the batter is still wet and bubbly, gently pop frozen blueberries into it (I find about 4-5 into each pancake to be sufficient). Now fry the pancakes until the surface is dry to the touch. Flip and fry the other side for another minute or so.
- Serve your blueberry pancakes with maple syrup and mascarpone.
- Please note: if you’ve made this in advance and the mix looks like it’s started to separate a bit, give it another gentle stir before frying.
Blueberry Pancakes
Recipe by Alice In Frames
Frozen local blueberries give these delicious pancakes a real punch.
Ingredients
- 100g plain flour
- 2 tsp baking powder
- ½ tsp bicarb
- ¼ tsp of salt
- 2 large eggs, separated
- 280ml buttermilk
- 30 or so large frozen blueberries
- ghee/butter for frying
- TO SERVE:
- Maple syrup
- Mascarpone
