Ingredients
Pancake:
2 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
½ teaspoon of salt
3 tablespoons of white sugar
2 large free range eggs
3 cups of buttermilk (to make them fluffier) or 2.5 cups
4 tablespoons of unsalted melted butter
2 punnets of blueberries
Toppings:
Nutella
Seasonal fruits, finely chopped or sliced (banana, strawberries and nectarine used for this recipe)
Method
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In a large bowl sift together the flour, white sugar, baking powder, baking soda and salt.
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Beat the eggs with the buttermilk and melted butter. Combine the ingredients into the large bowl with the dry ingredients and mix for 3 minutes or until all the lumps of flour have disappeared.
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Heat the butter in a non-stick fry pan over medium heat and wait until the butter just begins to brown. Pour batter into the non-stick fry pan and sprinkle in a small handful of blueberries.
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Cook for 2 to 3 minutes on each side or until the batter begins to bubble over the whole surface and remove from pan.
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Dollop a large tablespoon of Nutella into the centre of the pancake whilst the pancake is still warm and top with seasonal fruit.
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