Buttermilk Blueberry Pancakes

Ingredients

• 1 1/3 cups all-purpose flour (spooned and levelled)
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 - 1/3 cup white sugar (to taste)
• 1 large egg
• 1 cup milk, buttermilk or soured milk (*see Notes below for how to sour milk)
• 3 Tablespoons melted butter (cooled slightly or vegetable oil)
• 1/2 teaspoon vanilla
• 1 - 1/2 cups frozen or fresh blueberries
• Additional butter or oil (for cooking)

Instructions

1. 1

   Melt the 3 Tablespoons melted butter, if using, and allow to cool slightly.

2. 2

   In a large bowl, whisk together the 1 1/3 cups all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon salt and 1/4 - 1/3 cup white sugar. In a small bowl, whisk together the 1 large egg and 1 cup milk, buttermilk or soured milk. Do not combine the wet and dry ingredients until your pan is hot and ready to go.

3. 3

   Heat your pan for several minutes over medium-low heat.

4. 4

   When you're ready to cook, make a well in the centre of the flour mixture. Pour the milk mixture into the well, then add the melted butter and 1/2 teaspoon vanilla. Quickly stir together just until mixed and the batter is still lumpy.

5. 5

   Add a bit of butter or cooking oil to the pan and swirl around. Add batter in 1/4-1/3 cup to hot pan or griddle. After a few seconds, spread the batter out slightly and sprinkle the top with blueberries. Allow to cook over medium-low heat until bubbles break the top surface and the underside is golden, then flip and continue cooking until batter is cooked through. You must cook these slowly over medium-low heat, or these thicker pancakes won't cook all the way through. Be patient with them and give them the time they need to cook.

6. 6

   Will make 5-6 large pancakes.