Your Ingredients

  • Pino's Fine Produce

  • Eggs +

  • Ripe the Organic Grocer

  • The Essential Ingredient

BLUEBERRY PANCAKES

  • 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
  1. Sift together flour, baking powder, bicarb and salt in a large bowl.
  2. 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.
  3. Whisk egg whites to stiff peaks (that’s when you can lift some out and it doesn’t wobble).
  4. 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).
  5. 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.
  6. 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.
  7. Serve your blueberry pancakes with maple syrup and mascarpone.
  8. 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.
Back To Recipies