Last updated date: 16 February 2021
- 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
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)
Total fat 8g
–Saturated fat 1g
Dietary fibre 6.5g
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