Breakfast | Dessert
Fresh Blueberry Pancakes
I can buy blueberries in large buckets at my local farmers market when they are in season. While I love to simply eat them out-of-hand, their abundance during the summer months means I have to get creative in the kitchen to finish them off! Enjoy them with extra blueberries and a little drizzle of maple syrup. Yum.
- prep time
- 10m
- cooking time
- 15m
- servings
- 8
Ingredients
200g (1 1/4 cups) plain flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons honey
1 egg
250ml (1 cup) Vitasoy Calci-Plus Soy Milk
150g (1 cup) fresh blueberries
vegetable oil spray or butter, for pan frying
blueberries and maple syrup, to serve (optional)
Method
- Sift the plain flour, baking powder and salt into a large bowl.
- Make a well in the centre and add the honey, egg and Vitasoy Calci-Plus soy milk. Mix together until just combined. Gently stir in the blueberries.
- Heat a large non-stick frying pan over medium on the stove top. Spray with oil or melt a little butter. Add a small ladle of batter to make a pancake about 10-15cm in diameter. If you can fit two in your pan then do two at a time. Cook for 2 minutes on one side until golden brown then flip and cook for 1-2 minutes more until cooked through.
- Keep warm in a low oven while you repeat with the rest of the batter. Serve with extra blueberries and maple syrup, if you like.
