PREP 5 MINS
COOK 12 MINS
150g plain flour
½ tsp baking powder
3 eggs, lightly beaten
3tbsp cold water
2tbsp sunflower oil
Maple syrup, to serve
1 Put the flour and baking powder into a bowl.
2 Crack the eggs into a jug, add the buttermilk and cold water and mix together with a fork, until smooth and combined.
3 Gently stir in the blueberries.
4 Heat 1tbsp oil in a large non stick pan. Use a small ladel top to add 3 cup sized pancakes to the pan.
5 Cook for 2 mins until the base is cooked and the tops look firm. Use a palette knife to turn over and cook for 2-3 more mins until golden and cooked through.
6 Stack up and serve warm, drizzled with maple syrup.
Where can I buy buttermilk? Look in the chiller cabinet – it’s usually sold with the cream. Is a low fat option with a lovely creamy texture.