Blueberry pancakes

Author: HFG staff

Photographer: HFG staff

Try these fluffy American-style blueberry pancakes for a weekend breakfast.

Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

¾ cup wholemeal flour
¾ cup plain flourall purpose flourX
½ teaspoon baking powder
½ teaspoon baking soda
pinch of salt
2 tablespoons castor sugar
2 medium eggs
½ cup buttermilk
1 cup skim milk
1 tablespoon sunflower oil
1⅔ cups blueberries

Instructions

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1 In a large bowl, sift together the two flours, baking powder, bicarbonate of soda, salt and sugar.

2 Whisk together the eggs, buttermilk and milk. Make a well in the dry ingredients and pour in the egg mixture, then whisk the wet into the dry ingredients.

3 Heat a large frying pan over a medium heat and wipe the pan with a little sunflower oil. Spoon a small ladleful of the batter into the pan and sprinkle over some blueberries.

4 When the mixture starts to bubble on the surface, carefully turn the pancake over and cook on the other side; depending on your pan this should take about 2 to 3 min on each side (the pancakes should be about 8cm to 10cm in diameter). Repeat until you have used all the batter. Serve warm – with low-fat plain yoghurt and a drizzle of either maple syrup or honey, if you like.

Nutrition Info (per serve)

Calories 317 cal

Kilojoules 1326 kJ

Protein 13 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 51 g

Sugar 16 g

Dietary fibre 6.5 g

Sodium 354 mg

Calcium N/S

Iron N/S

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.