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  • Recipe Room  »  Blueberry pancakes

    4

    Ingredients

    • 225 g plain flour
    • 3 tsp baking powder
    • pinch of salt
    • 4 tbsp caster sugar
    • 50 g unsalted butter, melted
    • 125 ml organic milk
    • 125 ml buttermilk
    • 2 large organic eggs, beaten
    • 1 tsp vanilla extract
    • 150 gr frozen blueberries, defrosted
    • icing sugar and maple syrup, to serve

    Blueberry pancakes

    Method

    Makes 12 pancakes.

    Sieve 225g plain flour, 3 teaspoons baking powder, a pinch of salt and 4 tablespoons caster sugar into a mixing bowl.

    Make a well in the middle and add 50g melted unsalted butter, 125ml organic milk, 125ml buttermilk, 2 large beaten organic eggs and 1 teaspoon vanilla extract. Using a hand whisk, gradually incorporate the wet ingredients into the dry and continue to whisk until smooth.

    Fold in 150g defrosted frozen blueberries. Melt a knob of butter in a large frying pan over a medium heat, swirling the pan so that the butter coats the bottom of the pan.

    Drop 4 tablespoons of the pancake batter into the hot pan and cook for 1 minute or until bubbles start to appear on the surface. Flip the pancakes over and cook the other side until golden and well risen.

    Remove from the pan and keep warm while you cook the remaining batter in the same way. Serve the pancakes in stacks, dusted with icing sugar, a handful of extra blueberries, and a good glug of good-quality maple syrup.

    Meat Free Monday Cookbook by Paul, Stella and Mary McCartney, edited by Annie Rigg, published by Kyle Books, RRP $35 click to buy. 

    Tips and Tricks

    • Give yourself a reminder of your milk’s used-by date. Write it on your fridge door or somewhere prominent in your kitchen as a reminder of when it needs finishing.

    • Milk can be stored in the freezer for up to 6 weeks, though may separate slightly upon thawing. Use frozen milk in cooking rather than plain drinking and thaw fully in the fridge.

    • While many fridges provide storage in the fridge door, this is in fact the warmest part of your fridge, as opening and closing alters the temperature. Eggs last longest when they’re in a stable cool environment, so best kept in the middle of your fridge.

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